Name: Slow-cooked lamb shoulder with Stichelton potatoes, rosemary carrots and a hot cross crumb
Total time: 4 h 20 min
Ingredients: 2kg lamb shoulder; 1 head of garlic, cloves peeled; 4 sprigs of rosemary; 2 onions, peeled and roughly chopped; 2 carrots, peeled and roughly chopped; 2 sticks of celery, roughly chopped; 2 bay leaves; 3 tbsp of light olive oil; 1 tbsp of sea salt; 1 tsp cracked black pepper; 400ml of lamb stock, or any other stock; red wine vinegar, good quality; 1kg new potatoes; 1 head of garlic, split in half; 1 tsp sea salt; 150ml of light olive oil; 150g of Stichelton, or another blue cheese; 1kg carrots; 2 sprigs of rosemary; 150g of unsalted butter; 100g of sugar; 200ml of water; salt; 1 hot cross bun, stale; salt

Slow-cooked lamb shoulder with Stichelton potatoes, rosemary carrots and a hot cross crumb

by Michael Bremner

Ingredients

Fresh Meat

2kg lamb shoulder
400ml of lamb stock, or any other stock

Fruit & Vegetables

Spices & Dried Herbs

2 bay leaves

Oils & Vinegars

3 tbsp of light olive oil
red wine vinegar, good quality
150ml of light olive oil

Cheese

150g of Stichelton, or another blue cheese

Dairy

150g of unsalted butter

Beverages

200ml of water

Bakery

1 hot cross bun, stale