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Slow-Baked Shoulder of Lamb in Hay with Apple, Bubble and Squeak and Mint Jelly

Slow-roasted lamb shoulder flavored with herbs and hay, served with traditional bubble and squeak and homemade apple mint jelly.

LambMain CourseRoastWinterSlow-Cooked
Estimated Nutrition
Calories
815.1
kcal / serving
4890.5 kcal total
Carbs
39.2g
per serving
235.4 g total
Fat
47.6g
per serving
285.8 g total
Protein
57.5g
per serving
345.2 g total
Cook Time
120
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
4
piece
Gelatine
large leaves
75
g
Caster Sugar
CondimentsSauces
150
ml
Cider Vinegar
Dairy
150
g
Butter
softened
50
g
Salted Butter
Liquids
568
ml
Lamb Stock
good quality
425
ml
Apple Juice
Meat
1
piece
Shoulder Of Lamb
on the bone, hogget preferred
NutsSeeds
1
tbsp
Tarragon
freshly and finely chopped
1
tbsp
Mint
freshly and finely chopped
1
tbsp
Flat leaf Parsley
freshly and finely chopped
1
clove
Garlic
finely chopped
1
sprig
Rosemary
large sprig
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
1
clove
Garlic
crushed
1
tsp
Thyme
freshly and finely chopped
1
tbsp
Parsley
freshly and finely chopped
1
bunch
Mint
small bunch, finely chopped
OilsFats
2
tbsp
Olive Oil
Vegetables
1
piece
Carrot
cut into chunks
1
piece
Onion
cut into chunks
0.5
piece
Fennel
bulb, cut into chunks
4
piece
Baking Potatoes
large
1
piece
Swede
cut into large dice
1
piece
Savoy Cabbage
destalked and thinly shredded
50
g
Shallots
thinly sliced
1
piece
Shallot
large, finely chopped

Method

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