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.


  • 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


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.
• 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

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