- (10 portions)
- • 1.5 kg Shoulder of lamb
- • 300 g Onions rough dice
- • 300 g Carrots rough dice
- • 300 g Celery rough dice
- • 10 g Garlic whole cloves
- • 900 ml KNORR Professional Chicken Jelly Bouillon
- Sauce Soubise
- • 50 g Flora Buttery 2kg
- • 500 g Onions sliced
- • 300 ml KNORR Professional Chicken Jelly Bouillon
- • 100 ml Meadowland Double 1L
Roast lamb shoulder with sauce soubise
Roast lamb shoulder with sauce soubise
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 Roast lamb shoulder with sauce soubise recipe below as tried and tested by our professional chefs. To get a jelly bouillon sample go to www.knorrjellybouillon.co.uk
Ingredients
Method
Pre heat oven 150°C/ 300F/ Gas 2. Prepare vegetables as above. Warm serving plates.
1. Place a suitable pan on to a medium -high heat and add the lamb. Allow to colour on both sides for 4-5mins then remove and set aside.
2. Add the vegetables and garlic to a suitable roasting tray and sit the lamb on top. Pour over the 900ml of KNORR Chicken Jelly Bouillon and cover with cling film and foil. Place into the oven and bake for 3½-4 hours then remove from oven and allow to cool slightly.
3. Lay two sheets of foil and lay two sheets of cling film out on to a work surface then flake the meat of the bone on to the cling film and form a log then roll tight and cover in the foil twisting at the ends to form a tight seal. Place in to a blast chiller or correctly cool.
4. For the sauce soubise - heat the Flora Buttery in a pan and sweat the onions for 6-7 mins, without colour then add 300ml of KNORR Chicken Jelly Bouillon. Bring the pan to the boil then simmer with a lid on for 10 mins. Remove the lid, add the Meadowland, bring to the boil and simmer for 2 mins. Place in a liquidizer and blend until smooth. Season to taste.
5. For service - Place a suitable pan on to a medium heat then remove the lamb from the fridge, slice through the foil and cling film into 6 portions. Place the lamb in to the pan, and cook for 3mins on each side then place in to the oven at 180°C and cook until core temperature is reached. Remove from the heat then remove foil and cling film from the lamb and serve along with the sauce soubise.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
