Go Back
–+ servings
Slow Cooked Lamb Shoulder w/ Cheddar

Slow Cooked Glazed Lamb Shoulder w/ Cheddar

Michael Facey
4.92 from 46 votes
Print Recipe Pin Recipe
Prep Time 3 hours
Cook Time 4 hours
Total Time 7 hours
Course Main Course
Cuisine British
Servings 4 servings

Ingredients
 
 

Lamb:

  • 3 ⅓ lbs shoulder of lamb on the bone 1.5 kg
  • 1 oz sea salt 25 g
  • 1/2 teaspoon peppercorns
  • 1/2 teaspoon juniper
  • 1/2 teaspoon pimento seed
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cinnamon
  • 2 tablespoons garlic chopped 15 g
  • 1 bay leaf
  • 1 sprig rosemary leaves picked and chopped
  • 1 sprig thyme leaves picked and chopped
  • 1 sprig mint leaves picked and chopped
  • 4 ¼ cups duck fat can also use olive oil instead 1L

Glaze:

  • 3 cups mead 750 ml
  • 1 clove garlic
  • 2/5 cups barley malt 75 g
  • 3 tablespoons sugar light brown 35 g
  • 2 ⅔ oz green apple peeled and chopped 75g
  • 2 ⅔ oz white onion peeled and chopped 75g
  • pinch salt
  • pinch black pepper

Parsnip Hash:

  • 1/2 lb waxy potatoes 250g
  • 3 ½ oz white onion chopped 100g
  • 1 ½ lbs parsnips 650g
  • 1 ¾ oz butter 50g
  • pinch celery salt
  • pinch salt
  • 3 tablespoons potato starch or cornflour 25g
  • 1 ¾ oz cheddar cheese 50g
  • 1 egg beaten
  • handful Scottish rolled oats

Lamb Jam:

  • 3½ oz cooked lamb trimmings 100g
  • 1 ⅖ oz mead glaze 40g
  • 1/3 cup caster sugar 40g
  • 2/5 cup lamb or vegetable stock 100ml

Vegetables and Puree:

  • 1 lb turnips 500g
  • 3 ½ oz baby carrots 100g
  • 1 clove garlic
  • 2/5 cup vegetable stock 100ml
  • 1/5 cup double cream 50ml
  • rock salt enough to cover the turnips
  • knob butter

Instructions
 

Lamb

  • 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°C conventional/130° C fan/265° F/ 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).

Glaze

  • 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/390° F/ 180C 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.

Parsnip Hash

  • Heat the oven to 200 conventional/390° F/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).

Lamb Jam

  • 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/265° F/ 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.

Notes

Slow Cooked Lamb Shoulder w/ Cheddar
Tried this recipe?Let us know how it was!