This dish of slow cooked shoulder of lamb and fillet is so straight forward to do. It looks great and can be done with pork or beef too. The shoulder is braised for a few hours, the meat is then forked apart and wrapped tightly in cling film. This creates a perfect log that can be cut into segments and reheated when ready.
Slow Cooked Shoulder
- One shoulder of lamb/pork/beef
- Red wine 1 bottle
- Chicken stock 1 litre
- Star Anise 2
- Bay leaf 2
- Carrot 1
- Onion 1
- Celery 2 stalks
- Lamb/Pork/Beef fillet
- Seasoning- I used ras-el hanout
- Parsnips 600g
- Milk 500ml
- Garlic 2 cloves
- Pea shoots
- Chop all the vegetables. Brown the shoulder in a little oil. Add the vegetables and liquids. Place in a low oven 130°C Fan for three hours. Let cool, then fork apart the shoulder.
- Have a triple layer of cling film ready. Put the forked meat onto the cling film in a rectangle about 3inches wide leaving room at the ends to roll up. Now roll this up tightly so that you get a log. Place in the fridge to cool and solidify.
- Reduce the stock down to a thick jus.
- Peel and chop the parsnips. Add the milk and garlic. Simmer for 20 minutes until very soft. Remove half of the milk and puree the parsnips. Season with the nutmeg.
- Season the fillet with the ras-el-hanout, fry until its at your liking. For me, this sized lamb loin gets 3 minutes a side. Turning every 30 seconds. While it rests, cut chunks of the shoulder log. Reheat by placing in a pan and basting with the jus.