Slow Braised Shoulder of Chatsworth Lamb with potato and celeriac purée and market garden vegetables
Pre heat oven to 150 degrees C.
Heat a deep roasting pan on a high flame and brown the lamb shoulder on all sides, then remove from the pan.
Add the roughly chopped vegetables and allow to brown. Reduce the heat and return the lamb to the pan along with the herbs, peppercorns and sufficient lamb stock to cover.
Cover and place in the oven and slowly braise for approximately 5 hours, check every hour and spoon the liquor over the lamb to ensure it does not dry out. The lamb will be cooked when it will easily fall away from the bone. Remove from the oven and allow the meat to cool whilst still in the liquor.
When cool enough to handle, the meat should be separated from the bone and any excess fat. Retain the cooking liquor, place in a pan and reduce by half. Divide the liquor in two and reduce one half until further concentrated and syrupy. This will be used to bind the meat later, the other half will be used to make the sauce.
The lamb should now be shredded using two forks. Add the concentrated lamb liquor to the shredded lamb, mix well so that the meat is moist but not wet.
Check the seasoning.
Lay out 6 slices of prosciutto ham on a large sheet of cling film, slightly overlap the ham with another 6 slices to form a large rectangle.
Place all the shredded lamb on to the bottom third of the rectangle, squeeze together quite firmly to compact the meat. Using the cling film, carefully roll the meat in the ham to form a tight sausage shape. Twist the edges of the cling film as you roll so the “sausage” is as tight as can be. Tie the ends of the cling film as near to the meat as possible to secure. Chill the meat for at least two hours.
To make the sauce, heat the vegetable oil in a pan and brown the mirepoix and garlic. Deglaze the pan with the wine and reduce by half. Add the veal stock and reduce again by half. Add the reduced lamb liquor and reduce finally by half again until the sauce reaches a rich shiny consistency, then pass through a sieve and strain.
Slice the lamb through the cling film into 8 tournedos size portions and reheat in a gentle oven. Remove the cling film before serving.
Serve with a potato and celeriac puree and market vegetables, pour some of the finished sauce over the lamb.