RECI PES
LA HOGUE FARM SHOP AND CAFÉ’S SLOW COOKED PULLED LAMB
PREP TIME: 20 MINUTES COOKING TIME: 5 HOURS 30 MINUTES
INGREDIENTS • 1-1.5kg lamb shoulder, bone in • Splash of olive oil • 25g butter • 4 large onions, peeled and quartered • 1 bulb of garlic, cloves separated and peeled • 240ml white wine • 240ml chicken or beef stock • 4 sprigs of fresh rosemary • 3 bay leaves • 1 lemon, zested • 1 tbsp dijon or wholegrain mustard • 2 anchovies • 1 tbsp cumin seeds • Salt and black pepper • 3 tsp cornflour, mixed with 60ml water
STEP-BY-STEP GUIDE 1. Take the lamb out of the fridge 1 or 2
hours before cooking so it comes to room temperature. Preheat your oven to 130°c and heat a little oil in a large frying pan over a high heat. Add the lamb shoulder, skin side down, and cook until browned. Turn over and brown the other side then set aside on a plate. Drain the excess fat from the pan. 2. Reduce the heat to medium-high, add the butter to the same pan and cook the onions for a few minutes until golden. Add the garlic cloves and cook for another few minutes. Add the wine, turn up the heat and let it bubble rapidly for a minute while you scrape up any caramelised juices stuck to the bottom. Add the stock, rosemary, bay leaves and lemon zest. Stir then carefully pour everything into your largest roasting dish. 3. Place the lamb shoulder into the dish, skin-side up. Spread the mustard and anchovies over the
on the surface without pressing down. Wait a few minutes for them to soak through, then discard. Pour the remaining pan juices through a sieve into a clean saucepan. Add the cornflour mixture and boil until the liquid has reduced to a nice pouring sauce while the lamb rests. Taste and season as required. 7. To serve, pull the lamb into nice big chunks. Serve on mashed potatoes with seasonal vegetables, pour your gravy over the top and scatter with a few fresh herbs for garnish. Leftover lamb can be used to make a great salad or sandwich for lunch the next day.
top and drizzle with olive oil. Sprinkle with the cumin seeds and season with salt and pepper. 4. Cover the dish tightly with tin foil and bake in the preheated oven for five hours or until the meat is falling off the bone. Baste the lamb a couple of times while it’s cooking. Remove the tin foil, turn up the oven to 200°C and cook for another ten to 15 minutes before serving. 5. Transfer the lamb to a warmed plate or platter – it will be falling apart and tender – then cover with the foil. Let it rest for ten to 15 minutes. 6. To remove the layer of oil on top of the pan juices, gently lay six or seven paper towels
Lamb has always been one of my favourite meats and this recipe perfectly displays its versatility. The melt-in-the-mouth shoulder is rich and warming and reminds me a little of crispy peking duck from your Chinese… In fact, I simply reheat any leftovers on the bone and shred the meat off into pancakes or wraps with spring onion, cucumber and sweet chilli or hoisin sauce!
30
O C T O B E R 2 0 2 0
C A M B S E D I T I O N . C O . U K
Powered by FlippingBook