PRESSING OF CUMBRIAN LAMB SHOULDER
Slow cooking/braising meat isn't rocket science. I can't even claim that this is my own recipe, in fact I pinched it from an old boss of mine He would take the very best shoulder of lamb, and simply braise it on the stove top with herbs, wine and mirepoix, shredding the lamb once cooked and then pressing it under a weight overnight, meltingly tender, rich and sticky, reheated in the reduced cooking liquid
Like I said, not rocket science, but takes some beating on flavour,
He used to say to me
" boy! (I was 25!) you take the best produce and cook with love and passion! It's not rocket science!"
He's no longer with us, which is a shame because I'd like to show him that the boy did listen and has carried on with his " it's not rocket science " philosophy and approach to cooking, if you're looking down Sir?! I salute you
So?!! What am I waffling on about I can hear you all screaming?
Here it is, the recipe, in all of its wonderful gorgeous delicious glorious self, it is time consuming, but just remember LOVE AND PASSION
Rosemary braised and pressed Cumbrian lamb with lamb sauce
This recipe will serve 4 people
SHOPPING LIST
Boned shoulder of lamb, approximately 1kg, ask your butcher to tie it for you
3 carrots, peeled and cut in half
1 large onion, peeled and cut into eight
1 leek, washed and cut into four pieces
1 bay leaf
2 sprigs rosemary