500g Minced Lamb


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.

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