Slow Cook Lamb

Minted Lamb Henry Twin Pack.

For best results remove from packaging, place in a covered baking dish with a little water & place in a pre-heated oven at 160c for at least 2 hours or until tender.

Ingredients: Lamb, Sugar, Rice Flour, Maltodextrin, Sodium Diacetate, Malic Acid, Dried Glucose Syrup, Salt, Modified Starch (Maize), Herb, E415, Colours (Paprika Extract, Beta-carotene, Caramel E150a), Yeast Extract, Natural Flavourings. For allergens see ingredients in [boldon] bold [boldoff].

Two Lamb Shanks.
The lamb shanks are taken from both the front and back legs and boast melting tenderness if cooked long and slow, with the meat falling away from the bone.

Cooking Guide
2 tbsp olive oil
8 lamb shanks
1 onion, roughly chopped
2 carrots, roughly chopped
few sprigs fresh rosemary
3 fresh bay leaves
4 garlic cloves, left whole
2 tbsp plain flour
1 tbsp tomato purée
350ml white wine
500ml lamb or chicken stock

STEP 1
Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.

STEP 2
Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.

STEP 3
Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.

STEP 4
Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.

Ideal for all manner of dishes, with a good ratio of fat to meat to give melting tenderness and real taste upon cooking.

Cooking suggestion:

1 tbsp sunflower oil
1 large onion, chopped
2-3 medium carrots, chopped
500g pack lamb mince
2 tbsp tomato purée
large splash Worcestershire sauce
500ml beef stock
900g potatoes, cut into chunks
85g butter
3 tbsp milk

STEP 1
Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.

STEP 2
When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.

STEP 3
Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.

STEP 4
Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.

STEP 5
Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.

STEP 6
Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.

STEP 7
Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)

STEP 8
Leave to stand for 5 mins before serving.

Cut from the shoulders, our Diced Lamb is perfect for long, slow cooking, boasting deep flavour and meltingly tender texture as the meat stews on low heats.

Cooking suggestion:
500g Diced lamb shoulder
4 garlic cloves, grated
1 tbsp finely grated ginger
1 tbsp sunflower oil
1 large onion, chopped
1 tbsp cumin seeds
1 tbsp nigella seeds
1 tbsp Madras spice paste
200g basmati rice, rinsed well
8 curry leaves
400ml good-quality lamb or chicken stock
100g paneer, chopped
200g spinach, cooked and water squeezed out
To serve
chopped coriander
sliced green chillies
plain yogurt

STEP 1
Toss the lamb in a bowl with the garlic, ginger and a large pinch of salt. Marinate in the fridge overnight or for at least a couple of hours.

STEP 2
Heat the oil in a casserole. Fry the lamb for 5-10 mins until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Scatter in the rice and curry leaves, then pour over the stock and bring to the boil. Meanwhile, heat oven to 180C/160C fan/gas 4.

STEP 3
Stir in the paneer, spinach and some seasoning. Cover the dish with a tight lid of foil, then put the lid on to ensure it’s well sealed. Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins. Bring the dish to the table, remove the lid and foil, scatter with the coriander and chillies and serve with yogurt on the side.