Boneless lamb shoulder

Use same weight; ordinary boneless lamb works well, though shoulder is a little richer.

Use same weight but simmer 10 minutes less, as leg is leaner and can dry out.

Use same weight, cut off the bone into pieces; cooking time is similar but keep pieces even.

Use same weight, simmer 20–25 minutes until tender; it gives a meaty texture but a milder taste.

Use same weight, add in the last 10 minutes; it will not give lamb richness but suits a creamy gravy.

Use same weight, parboil 10 minutes and add with the gravy; it makes the dish heartier and thickens the sauce.