Leg of lamb

Use the same weight; younger and tenderer, so reduce cooking by 10–15 minutes.

Use the same weight; more fat, so cook 15–20 minutes longer and skim excess fat.

Use the same weight; stronger flavour and tougher, so cook 15–20 minutes longer.

Use the same weight, cut into chunks; simmer 25–30 minutes until tender and meaty.

Use the same weight, in large chunks; simmer 20 minutes. It thickens the gravy and needs less salt.

Use the same weight of cooked chickpeas; simmer 15 minutes. Add water if the gravy becomes thick.