Prep time:

Cooking time: 1 hour 30 minutes

Total time:

Serves: 8

1 Whole Shoulder of Lamb

1 Large Onion

60g Butter

4 Chopped Cloves of Garlic

8 Peeled and Quartered Medium Turnips

½ Bottle of Red Wine

4 Sprigs of Thyme

4 Bay Leaves

2tbsp Tomato Puree

800ml Stock

1tbsp Plain Flour

1tsp Dark Brown Sugar

24 Peeled but whole, stalk on Shallots

450g Button Mushrooms

30g Butter

1tbsp Caster Sugar

8 Rashers of Dry-Cured Back Bacon cut into Strips

2tbsp Finely Chopped Parsley

400ml Stock (Lamb or Chicken)

32 Baby Potatoes

Rosemary Shrager and her Apprentices create a Navarin of Lamb

 

  1. Using a large frying pan, soften the onions in olive oil and put them into a heavy ovenproof casserole dish.

  • words:
  • pictures: David Merewether

Lamb Kebabs

Caroline Cowan creates some Lamb Kebabs, perfect for a Barbecue

Lamb Tagine

Using a tagine encourages the spicy aromas to mingle and enhance the flavours of the dish, but a pot with a lid will be fine

Lamb’s Liver Casserole with Bacon & Mushroom

Juliet Bidwell’s company, Juliet’s Catering, creates innovative, individually designed menus for a variety of social events from weddings and balls to dinner and drinks parties. To find out more, visit www.julietbidwell.com or call 01797 270347.