Hi,

I already did the recipe adding some salt at the beginning of the boiling stage, just after sealing the meat and adding the water.
I have tried this recipe twice now, once using leg steaks and once using rump. Both times the lamb has come out very tender indeed. As far as pre-cooked lamb goes, this is it for me.
This keeps the bulk of the liquid below boiling point which is vital to keep the meat tender when quick cooking.

Thanks.