Braised Texel lamb Shoulder recipe from Rotunda Bar & Restaurant

Jason Wild

Jason Wild

4th September 2017
Jason Wild

Braised Texel lamb Shoulder recipe from Rotunda Bar & Restaurant

Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Braised Texel lamb Shoulder recipe below as tried and tested by our professional chefs.

Ingredients

  • 1 lamb shoulder bone in approx weight 2kg
  • 2lts of good dark meat stock (not Bisto)
  • 3 large carrots peeled and sliced
  • 2 large onions peeled and sliced
  • 2 sticks of celery roughly chopped
  • 2 bay leaf
  • 3 sprigs of rosemary
  • 4 cloves of garlic peeled and split in half
  • 1 large glass of red wine
  • 100ml olive oil
  • 10g mixed sea salt and ground black pepper

Method

5 Top Tips For Cooking Lamb
1. Once you are happy with the cooking of your Lamb, and by that I mean it pulls from the bone with ease, carefully place on a tray and spoon a little red currant jelly on top and place in a hot oven or under the grill to glaze.
2. If you want to pack your lamb with more flavour, simply pierce the flesh with a thin sharp knife or skewer and force in sprigs of Rosemary or thyme and slices or garlic!! Yum Yum.
3. When serving, put your lovely veggies round this helps to keep the lamb warm - and it cuts down on washing up!
4. When cooking, always make sure you have plenty of stock to cover the lamb - otherwise it won’t cook evenly.
5. This method of cooking works great for any red meats, but make sure your using a piece of meat that normally works hard for a living!! Legs, shoulders and back. These cuts have great flavour but due to the tight muscle structure need slow and gentle cooking.
METHOD
• Heat the oil and seal the lamb all over and season well
• Add the lamb to a deep dish then fry the veg until golden
• Scatter the veg over the lamb, and reduce the red wine in a hot pan by half before pouring over the lamb
• Heat the stock and add the lamb, veg then add the rest of the items, cover and cook for 3 hours at 155°c until tender
• Carefully remove the lamb and brush of the veg and herbs and cool
• Pass the sauce and reduce by 2/3 to make a lovely sticky gloss like sauce season and save to serve
• Heat the lamb and flash the skin under the grill to make crisp then pour a little of the sauce over before serving.
• Serve the remaining sauce on the side
This dish loves new season potatoes and mint butter, with a few sweet green leaves

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.