Diced Lamb Shoulder

Product Description: The shoulder is a lean and tender cut. Diced lamb shoulder is great if you do not have a lot of time but fancy making a lamb stew or casserole.

Portion: Allow 0.200g per person.

Cooking Instructions: Pre heat your oven to 135 °c temperature. Next choose a suitable sized oven proof casserole with a tight-fitting lid. Season the meat just prior to colouring with good quality sea salt.

Make a mirepoix by neatly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of rosemary and a few black peppercorns, another nice addition can be a head of garlic split in half

Take a large, heavy based frying pan, and add a few drops of vegetable oil. Fry the lamb on all sides in small batches then transfer to the casserole dish. Next fry the mirepoix until lightly coloured. Then add half a bottle of white wine, and reduce by two thirds then add 500 ml of lamb stock. Then reduce a little, thicken with a tablespoon corn flour mixed with a little cold water and stirred into the boiling broth. Pour the sauce over the lamb and cover. Place in the centre of the oven and cook for approximately 2 hours 30 minutes, the meat should be tender when pierced with a meat fork. Remove from oven, carefully take out the meat and keep warm.

We have given you these cooking instructions as a guide only.