Te Mana Lamb fillet and shredded lamb shoulder with miso, aubergine and onions recipe

John Skotidas, head chef from Notting Hill Greek restaurant, Mazi, creates his TeMana Lamb competition winning dish. Watch as John takes us through each step, which includes slow braising the shoulder and then pan searing the lamb fillet, served pink. This is John’s twist on a Greek style dish.

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