Lamb chops and hind leg pieces

Use the same total weight; cut into chop-sized and larger pieces, and simmer 10–15 minutes longer.

Use the same weight; keep bone-in pieces for flavour and adjust time to the largest piece.

Use the same weight; cut into pieces, but it will be leaner and less gelatinous.

Use the same weight; cut into large chunks and simmer 15–20 minutes longer.

Use about 80% of the weight; add in the last 5 minutes and do not overcook.

Use the same weight; halve or quarter and simmer until tender.