£9.50
Dry aged lamb with cuts used rom the leg and shoulder
beautiful depth of flavour in this lovely lean mince
One of our favourites at Hepburns is Moussaka – a dish that takes a little bit of time and patience to prepare but the dividends pay of big time. The key is making sure you make a thick bechamel to top the minced lamb and to fry the sccompanying aubergine gently, so that it is yielding and soft.
