La Hogue’s Slow Cooked Pulled Lamb
When the nights start getting colder this autumn, this delectable slow cooked pulled lamb recipe from La Hogue Farm Shop will warm you up in no time.
La Hogue Farm Shop and Cafe is a foodie paradise full of the very best local products in Chippenham near Newmarket. La Hogue is owned by Chris and Jo Reeks, who both come from farming backgrounds (La Hogue is on the site of Jo’s family farm) and who have shared this delicious slow cooked pulled lamb recipe in the brand new For the Love of the Land cookbook, compiled by Jenny Jefferies from Cambridgeshire. Of course, you can get all the ingredients from La Hogue farmshop and while you’re there it would be rude not to stop by the newly refurbished cafe. Enjoy!
“Lamb has always been one of my favourite meats and this recipe perfectly displays its versatility. The melt-in-the-mouth shoulder is rich and warming and reminds me a little of crispy Peking duck from your Chinese… In fact, I simply reheat any leftovers on the bone and shred the meat off into pancakes or wraps with spring onion, cucumber and sweet chilli or hoisin sauce!” – Chris Reeks
Preparation time: 20 minutes
Cooking time: 5 hours 30 minutes
- 1-1.5kg lamb shoulder, bone in
- Splash of olive oil
- 25g butter
- 4 large onions, peeled and quartered
- 1 bulb of garlic, cloves separated and peeled
- 240ml white wine
- 240ml chicken or beef stock
- 4 sprigs of fresh rosemary
- 3 bay leaves
- 1 lemon, zested
- 1 tbsp Dijon or wholegrain mustard
- 2 anchovies
- 1 tbsp cumin seeds
- Salt and black pepper
- 3 tsp cornflour, mixed with 60ml water
Take the lamb out of the fridge 1 or 2 hours before cooking so it comes to room temperature. Preheat your oven to 130°c and heat a little oil in a large frying pan over a high heat. Add the lamb shoulder, skin side down, and cook until browned. Turn over and brown the other side then set aside on a plate. Drain the excess fat from the pan.
Reduce the heat to medium-high, add the butter to the same pan and cook the onions for a few minutes until golden. Add the garlic cloves and cook for another few minutes. Add the wine, turn up the heat and let it bubble rapidly for a minute while you scrape up any caramelised juices stuck to the bottom. Add the stock, rosemary, bay leaves and lemon zest. Stir then carefully pour everything into your largest roasting dish.
Place the lamb shoulder into the dish, skin side up. Spread the mustard and anchovies over the top and drizzle with olive oil. Sprinkle with the cumin seeds and season with salt and pepper.
Cover the dish tightly with tin foil and bake in the preheated oven for 5 hours or until the meat is falling off the bone. Baste the lamb a couple of times while it’s cooking. Remove the tin foil, turn up the oven to 200°c and cook for another 10 to 15 minutes before serving.
Transfer the lamb to a warmed plate or platter – use a dinner plate instead of tongs, as it will be falling apart and very tender – then cover with the foil. Let it rest for 10 to 15 minutes.
To remove the layer of oil on top of the pan juices, gently lay 6 or 7 paper towels on the surface without pressing down. Wait a few minutes for them to soak through, then discard. Pour the remaining pan juices through a sieve into a clean saucepan. Add the cornflour mixture and boil until the liquid has reduced to a nice pouring sauce while the lamb rests. Taste and season as required.
Pull the lamb into nice big chunks. Serve on mashed potatoes with seasonal vegetables, pour your gravy over the top and scatter with a few fresh herbs for garnish. Leftover lamb can be used to make a great salad or sandwich for lunch the next day.
Need an idea for pudding? Try this local Apple Crisp recipe from Cambridgeshire.