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By
Ross DobsonAbstract
It is not uncommon to see lamb paired with honey, especially in the Middle East and North Africa. In many Moroccan recipes, cooked lamb is drizzled with honey or added to tagines. The sweet, dark honey flavours in stout are perfect with lamb, and the combination makes for a great slow-cooked recipe. Don’t eat this straight from the oven — leave it for an hour or so and drink with a slightly chilled stout.