Cooking method:

1. Remove the lamb from the freezer and allow to thaw at room temperature for 1 hour.
2. While it is still semi-frozen, place on a board and using a sharp knife, carefully slice very thinly, discarding the bone.
3. Heat the oil in a large frying pan and fry the lamb in two batches over a high heat for 2-3 minutes until well browned, but still pink on the inside. Transfer to a plate.
4. Melt the butter in the same pan and cook the onion, garlic and mushrooms for 5 minutes until the onion is softened and the mushrooms are lightly browned.
5. Return the lamb to the pan, add the crème fraîche and
6. Worcestershire sauce and warm through for 1-2 minutes, stirring.
7. Season to taste with salt and pepper and garnish with fresh sage or parsley.
8. Serve with freshly cooked rice, tossed with lots of chopped parsley.