A succulent, richly seasoned lamb pie filled with honey carrots and almonds, followed by a cardomom- and orange-spiked desert A succulent, richly seasoned lamb pie filled with honey carrots and almonds, followed by a cardomom- and orange-spiked desert T here is little as pleasing to cook in the depths of the winter as a pot of enticingly fragrant, slow-braised meat. A shoulder of lamb is one of my favourite cuts; you, or a friendly butcher, will need to trim away its excess fat, a job that will