Athenian

I have used this product now for about 12 years, the company was D.W. Dips when I first discovered them!
This blend of spices goes great with any lamb dish whether it's a whole joint or diced in a stew, I like to spread a little French mustard on the meat "this acts a bit like a glue as the spices stick to it" I then brown the meat before adding a small cup of port, some dark muscovado sugar, onions, garlic and some lamb stock, I cook this slowly on a low heat until tender. "It makes a great gravy"