Slow Braised Lamb

Preparation time: 15 minutes
Cooking time: 6 hours

1kg lamb shoulder
Mustard powder
500ml red wine (enough left for a glass for you)
Lamb stock

1kg potatoes, diced
100ml oil

Rosemarinus water
Vegetable oil
Chopped herbs such as parsley

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October 2018

Place the lamb into a deep casserole pot or tray, cover with all the herbs and spices along with the red wine and stock.

Cover with a lid and braise for 6 hours at approx. 150 degrees.

For the potatoes, mix all of the ingredients together and roast in the oven until crisp, stir occasionally.

For the dressing, again just mix all the ingredients together until you achieve a desired taste.

Once the lamb is cooked, serve straight away or roll in cling film to attain a more uniform shape and store for later use.

For the gravy take the cooking liquor and add 100g of pre-mixed (water and cornflour) cornflour to thicken, adjust the seasoning and serve!

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