Leg of spring lamb

Use the same weight; add 10–15 minutes cooking, as it is less tender.

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

Use the same weight; much stronger and tougher, so cook 20–25 minutes longer.

Use the same weight, chunked; simmer 25–30 minutes. It takes on the spice well.

Use the same weight, large chunks; simmer 20 minutes. It thickens the sauce.

Use the same weight of cooked chickpeas; simmer 15 minutes. They add body without much fat.