Handmade Fettuccine with Slow-Cooked Lamb Ragu

Serving 4-6 people For the ragu… A Β½ leg of lamb, still on the bone, at room temp 300g smoked lardons 2 shallots, finely diced 2 cloves of garlic, crushed 1 large carrot, peeled, cut in half lengthways & sliced into half circles 1 bulb of fennel, roughly diced A generous handful of fresh mint, chopped A bunch of fresh thyme, leaves pulled from the stems … Continue reading Handmade Fettuccine with Slow-Cooked Lamb Ragu