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Slow braised lamb shoulder, dauphinoise potatoes, carrot & swede Recipe


Serves 4


  • 4 lamb shoulder joints on the bone
  • 750ml brown chicken stock
  • 750ml water
  • 6 cloves garlic, finely chopped
  • 20g salt
  • 8 sprigs thyme
  • 4 grinds of freshly milled black pepper
  • 4 portions of dauphinoise potatoes
  • 100g carrot & swede puree
  • 150g finely sliced cabbage in season



1.       Seal the lamb shoulders in hot oil in a frying pan until golden brown and then place into a suitable sized oven proof dish, add the remaining ingredients and bring to the boil.

2.       Cover with a tight fitting lid and cook in the oven at 100⁰C for around 2 – 3 hours until tender.

3.       Leave the lamb to go cold in the liquid then refrigerate for 24 hours to allow the fat to set on top of the liquid.


Dauphinoise potatoes:

  • 250g potatoes, peeled & sliced 2mm thick
  • 350ml whipping cream
  • 150ml milk
  • 2 cloves garlic, finely chopped
  • 8g salt
  • 1 large pinch of freshly ground black pepper


1.       Warm the milk and cream with the garlic, salt & pepper, remove from the heat and then leave to infuse for 30 minutes.

2.       After 30 minutes strain the cream mixture through a sieve and discard the garlic.

3.       Using an oven proof dish big enough to hold the potatoes, layer the potatoes with the garlic cream until all the potatoes and cream have been used up.

4.       Press down slightly on the potatoes to submerge them in the cream, cover the dish with tin foil and bake in the oven for 40 minutes at 160⁰C, remove the foil and continue cooking for around 25 more minutes until golden brown and the potatoes are tender.

5.       Remove from the oven and leave in a warm place.


Carrot & swede:

  • 4 carrots, peeled & chopped into 2cm pieces
  • Equal amount of swede to carrot, peeled and chopped the same size


1.       Place the carrot and swede into a pan of water, season the water lightly with salt and bring to the boil, cook until the carrot and swede and totally soft and then drain. Leave to steam dry for 5 minutes.

2.       After 5 minutes place the carrot and swede into a pan and mash together with a little butter. Season with freshly milled black pepper and salt if needed.


To finish the dish:

1.       Remove the fat that has set on top of the lamb and discard, remove the lamb and place into a clean pan. Warm the lamb sauce and then strain through a sieve onto the lamb joints. Slowly warm the lamb in the sauce for around 15 minutes or until the lamb is hot and tender.

2.       Whilst the lamb is cooking cook the cabbage in boiling salted water, drain, stir in a little butter, season with freshly milled black pepper and keep warm.


To serve:

1.       Spoon the warm dauphinoise potatoes into 4 large main course bowls

2.       Place a spoon of the carrot and swede puree next to the potatoes.

3.       Place a pile of cabbage in between the potato and puree.

4.       Sit a lamb joint on the cabbage and pour the hot cooking liquor over the lamb.

5.       Scatter freshly chopped flat leaf parsley over the lamb and serve.