Shoulder of lamb, green cabbage and potatoes.
1.5k shoulder of lamb
2 tablespoons vegetable oil
Crunch sea salt
3 sprigs fresh rosemary
2 garlic cloves chopped
6 boiling potatoes, chopped
1 green cabbage
1 nob butter
1 tablespoon cornflour
Sear the lamb in oil and a crunch of salt.
Place in a casserole dish with lid and fill will 2 inches water.
Add rosemary, garlic and potatoes.
Slow cook for 6 hours 100C fan.
De core the green cabbage , chop and cook in water with a shake of salt for 20 minutes. Drain and mash with butter and seasoning.
Lift the meat out of the juices and carve.
Thicken the juices using 1 tablespoon cornflour in 2 tablespoons cold water.
Add 1 tablespoon gravy browning. Simmer. Serve immediately with mint sauce.
Slow cooking the lamb makes it so tender it falls off the bone. #lunch#dinner#savoycabbage#lamb#garlic#slowcook#homecooking#hotpot#easymeals#wholesome#gravy#chatsworthfarmshop#mondaymotivation
My main course was this delicious plate of food at the Red Lion Freehouse today....Roast Rump of Wiltshire Beef with a Yorkshire Pudding, Horseradish Cream, Roast Potatoes, Roast Golden Beetroot, Roast Shallot, Griddled Courgette, Green Beans and Savoy Cabbage in a Red Wine Jus. Enjoyed with most delicious glass of Red wine....utter bliss after walking miles around Stonehenge in the morning, in driving wind and rain! The beef was cooked perfectly and was melt in the mouth, the roasties were crunchy on the outside and fluffy in the middle and the horseradish cream was creamy with just enough astringency. I love my veg too, so to have so many different seasonal vegetables with this meal was a big bonus.