“Dingle pie is a good way to save lamb,” says the inspirational Irish chef JP McMahon. “Pies have a very rich history in the British Isles,” he says, and adds that every time you make a pie, you tap into that tradition. Dingle pies use leftover roast lamb (and its fat), making them both faster to make, and transforming scraps into a seriously satiating, traditional, hand-shaped pie.
