1. Sweat down the onions in a dash of oil in a large pan until translucent but not browned

2.Season the lamb with salt and add to the pan. Turn occasionally until browned on all sides, decanting a little fat occasionally if there’s a lot being released from the lamb.

3.Once all the meat is browned, add the white wine and stock and simmer for 1 hour.

4.Once the liquid has reduced by three quarters, remove from the heat and leave to cool a little.

5.In a bowl whisk the eggs then stir in the grated Pecorino cheese.

6.Once the meat has cooled a little – it should be still warm but not too hot to scramble the egg – stir in the egg mixture. It should emulsify with the meat to create a lovely creamy sauce.

7.Garnish with a handful of chopped parsley.