Slow-cooked lamb shoulder

July 20, 2019

The best things come to those who wait with this recipe from Stephen Ford, head chef of Barluga Gosforth

Serves 4-6 

Ingredients

  • 2 kg boneless lamb shoulder
  • Five red onions
  • Four carrots
  • Three sprigs rosemary
  • 200ml red wine jus
  • Shallots
  • Leeks
  • New potatoes

Method

  • Season the lamb well with salt and freshly ground pepper
  • Create an oven-ready bain-marie. Tightly wrap the lamb in cling film and place in the bain-marie.
  • Cover with tin foil and cook at 160c for five hours or until the meat is very tender.
  • Once cooked, shred the meat using two forks, removing any unwanted fat as you go.
  • Separately, finely dice the onion and carrots. Remove the rosemary leaves from the stalk and finely chop.
  • Gently saut√© the onion, carrot and rosemary in a little oil.
  • Add the lamb and stir.
  • Add the red wine jus and allow to warm through the mixture. Season with salt and freshly ground pepper.
  • Layer two large pieces of cling film on a bench and flatten using kitchen towel.
  • Take the meat mixture and create a log on the cling film, roughly 5-6 cm in diameter. Roll up the cling film to create a log, ensuring no air pockets are present. Tighten the ends and allow to set in the fridge for at least four hours.
  • Cut the lamb into four or five portions. Bake in the oven at 180c for 12-14 minutes.
  • Roast the shallots, leeks and potatoes in a little oil and season with salt and freshly ground pepper.
  • Serve with warmed red wine jus.

Barluga Gosforth
www.barluga.co.uk/gosforth

Share
Related
Scroll to next article
Go to

On topic: the history of drug development