Ingredients
Lamb shoulder
Garlic
Rosemary
Seasoning
Bay leaf
String
Preparation
Trim the lamb, rub in the herbs & garlic and roll with string. Braise for 2-3 hours at 150c until tender. Cool, remove the string, and pick into pieces. Roll in several layers of cling film, pack tightly and leave to set in the fridge. Once cooled, cut it into 180-200g pieces, pan fry with butter & oil. When evenly coloured, place in an oven at 190c and cook until the core is 75c. Serve with creamed mash potatoes, roasted root vegetables and a little thyme and honey.
