- 1.5 kilograms shoulder of lambon the bone
- 25 grams Sea Salt
- 1/2 teaspoon Peppercorns
- 1/2 teaspoon juniper
- 1/2 teaspoon pimento seed
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cinnamon
- 15 grams Garlicchopped
- 1 bay leaf
- 1 sprig rosemaryleaves picked and chopped
- 1 sprig thymeleaves picked and chopped
- 1 sprig mintleaves picked and chopped
- 1 litre duck fatcan use olive oil if prefer) warmed in the oven with 1 sprig rosemary, thyme, cinnamon and mint left whole, 1 bay leaf and three cloves of garlic
- 750 millilitres mead
- 1 clove Garlic
- 75 grams barley malt
- 35 grams light brown sugar
- 75 grams green applepeeled and chopped
- 75 grams white onionpeeled and chopped
- pinch salt
- pinch black pepper
- 250 grams waxy potatoes
- 100 grams white onionchopped
- 650 grams parsnips
- 50 grams Butter
- pinch celery salt
- pinch salt
- 25 grams potato starchor cornflour
- 50 grams cheddar cheese
- 1 eggbeaten
- handful Scottish rolled oats
- 100 grams cooked lambtrimmings
- 40 grams mead glaze
- 40 grams Caster Sugar
- 100 millilitres lamb or vegetable stock
Vegetables and Puree
- 500 grams turnips
- 100 grams baby carrots
- 1 clove Garlic
- 100 millilitres Vegetable Stock
- 50 millilitres double cream
- rock saltenough to cover the turnips
- knob butter
- Place all the dry ingredients except the lamb in a mixer and blitz to make a dry paste.
- Rub the paste all over the lamb, cover and refrigerate for 24 hours.
- Heat the oven to 140 conventional/130 fan/ Gas mark 1.
- Fill a roasting tin with the fat and place in the oven for 5 minutes to warm through.
- Brush the marinade off the lamb and place the lamb into the warmed duck fat.
- Cover with foil and cook for approximately 1 hour and 45 mins (the lamb should feel tender and soft).
- Remove the lamb and leave to cool for 5 minutes on a flat tray. Pull the bone out of the lamb (if it does not come out easily, place back in the oven for a few more minutes).
- Once cool place in the fridge for 2 hours until set, remove and cut into 4 rectangles (keep the trimmings for the lamb jam).
- Fry the onions, apple and chopped garlic in a pan with salt and pepper for 3 minutes.
- Add the rest of the ingredients and simmer for 20 minutes.
- Put into a food processor and blitz until smooth.
- Return to the pan and simmer until the mixture becomes thick and syrupy (reduced by just under a half).
- Before serving, reheat the oven to 200 conventional/180 fan, Gas Mark 4.
- Place the lamb on greaseproof paper on a baking tray and brush with the glaze.
- Heat in the oven for 12 minutes. Every 3 minutes, brush more glaze over the lamb until it turns bronze and sticky.
- Heat the oven to 200 conventional/180 fan, Gas Mark 4.
- Bake the potatoes whole in the oven for 20 minutes. Then leave to cool for 10 minutes and the place in the fridge for 15 minutes until cold.
- Peel the potatoes and grate and leave to one side.
- Peel and chop the parsnips. Smear with butter and season on a baking tray. Cover with foil and bake in the oven for 25 minutes.
- Remove the foil and cook for approx. 10-15minutes until golden brown.
- Remove from the oven and mash.
- Fry the onions and add to the mashed parsnips with the grated potato, cheese and potato starch.
- Check for seasoning. Add more if needed.
- Roll into small cigar shapes and place into the fridge to set for an hour.
- Remove, dip into the egg and roll in oats and place on a try. Pan fry until golden (place in deep fat fryer if you have one).
- Chop up the trimming into small pieces.
- Place all the ingredients in a pan and bring to the boil.
- Leave to simmer until reduced to a jam-like consistency.
Vegetables and Turnip Puree
- Wash turnips, place on a baking tray and cover with rock salt.
- Bake in the oven with the lamb at 140 conventional/130 fan/ Gas mark 1 for an hour.
- Rub the first skin off. Cut half of them into wedges and set to one side. When ready to serve, warm slightly in a frying pan.
- With the rest of the turnips, place them into a pan and fry with a clove of garlic.
- Add the stock and the cream and bring to a boil for 3 minutes.
- Place into food processor and blitz until smooth.
- For the carrots, place into a pan covered in water. Add a pinch of salt and the knob of butter and simmer for 7-8 minutes until soft. Drain to serve.