- 1 shoulder of lamb
- 1 pint lamb stock
- 500ml beer
- 200g black pudding
- 2 medium onions
- 4 cloves garlic
- 2 carrots
- 2 tsp red currant jelly
- 1 tbsp fresh rosemary, chopped
- 6 medium sized parsnips
- 2 potatoes, peeled and diced
- 2tbsp olive oil
- Salt & pepper
- Slow cook your shoulder of lamb in stock, beer, onions, rosemary and garlic.
- Pour all of the liquid from the lamb into a saucepan and reduce it on a medium heat. This will give a much fuller flavour.
- While the stock is reducing take the lamb off the bone, shred it with a knife and place in a bowl.
- Dice the black pudding and add it to the lamb.
- Dice the onions and carrots and chop the garlic, place in an oven-proof casserole style dish.
- Add the redcurrant jelly, rosemary and salt and pepper to the stock and pour over the lamb mixing well.
- Place the lamb mixture in the oven-proof dish with the vegetables.
- Peel the parsnips, then dice them into 2cm chunks.
- Do the same with the potatoes, but cut them a little smaller than the parsnips as they don’t take quite so long and you want it to cook all at the same time.
- Place the diced parsnips and potatoes on top of the lamb and add a few splashes of olive oil to help the topping go golden and crisp up.
- Place in a moderate oven about 160-180°C and cook for 45 minutes.
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