Slow Braised Lamb Shoulder

Follow the below steps to create the perfect slow braised lamb shoulder with a coronation-inspired rub at home. 

Lamb Shoulder:

1 X boned & rolled lamb shoulder

Olive oil

3 litres lamb stock

Lightly season the lamb shoulder and seal off the meat in a heavy based pan

Use a skewer to prick the lamb shoulder all over

Cover with the rub and leave overnight

Put the lamb shoulder in a suitable oven proof dish cover with the lamb stock (Make sure that the lamb shoulder is completely submerged) and braise slowly at 130 degrees centigrade for 6 – 8 hours making sure to keep topping up the liquid in the dish where necessary.

Wild Garlic & Onion Seed Rub:

200g wild garlic - forage for your own like the chefs pictured, it likes shady damp conditions in forests and woodland

1 tbsp black onion seed

1 tsp mild curry powder

1 tsp turmeric

1 tsp cumin seed

1 tsp black mustard seed

1tsp coriander seeds

2 tbsp sea salt

Combine all of the dry ingredients in a spice grinder and pulse to a fine rub

Add the wild garlic to the grinder and blitz together with the spice mix

Romesco:

120g blanched almonds

240g roasted red peppers

1 garlic clove

1 ½ tbsp sherry vinegar

1 tsp smoked paprika

30 ml olive oil

Blitz all of the ingredients in a food processer

Season to taste

Vegetables to serve

Roasted sweet potato, chargrilled asparagus and Romanesque.