Slow Cooked Lamb
Slow Cooked Lamb – Brasato d’agnello
4 normal servings or 2 hungry hippos.
What you get:
1 x Pre cooked lamb shoulder blade
2ltr x Chianti jus
A firm favourite at the restaurant when on the menu in the Autumn and a real winter warmer. Delicious when served with a few cannellini beans thrown into the sauce.
There is two ways of reheating the lamb:
1. Place in a deep oven dish or Dutch oven, submerge the lamb in its sauce, then cover with a lid or tin foil and bake in a pre-heated oven for 45 minutes at 180c.
2. Place in a deep pot with a lid on and bring to the boil on the stove. Turn the heat down to a simmer and slowly reheat for 30 minutes. Be careful not to reduce the sauce too much. If the sauce does get a bit thick, you can adjust the consistency by adding a drop of fresh stock or boiling water.
You’re looking for a core temperature of the meat of 70c.
If you have any left overs, use it to make a delicious risotto or a pasta ragù sauce.
Looking for some ideas to what to serve with your lamb? In the restaurant we choose buckwheat polenta or mash potatoes to soak up some of the sauce. Accompanied with peperonata, a mixed stew of peppers, onions and tomato.
Out of stock