Hello, Jens! Are you referring to leg lamb chops? As opposed to stewing lamb? Of course you can use leg of lamb! Now, the cubes themselves I use are fairly large, about 2in cubes, so I would say if using whole chops instead, 1.5in or just under 4cm should work beautifully. Perhaps even a slight bit thinner. I haven’t done it myself, but just trying to use some kitchen logic here 🙂

You’re so very welcome, Mike! It’s a dish I think I’ll definitely be making again with spring lamb, very soon. It’s a perfect winter dish, but also a wonderful connect between winter and summer – with seasonal ingredients, of course. Glad you enjoyed it as much as I do 🙂

I haven’t done that myself, Suzanne – but it should work! The meat might be even more tender than usual, as it’s already had a little head start on cooking. But I see no reason it wouldn’t work!

Hi could I used leftover roast shoulder of lamb in this dish?

Thank you so much for sharing your review, Geraldine. I am truly glad that both you and your company enjoyed this Navarin, and I am right there with you… This dish is every bit as delicious and warming in winter as it is in spring!

Honestly, Ian… Whenever lamb is available, I feel like it’s a good time for lamb. Of course, we associate lamb with spring most often, but lamb dishes are so warming and comforting too, so they’re absolutely perfect for autumn and winter too, in my honest opinion.