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12 Hour Braised Lamb Pappardelle, Tomato Ragu & Goats Cheese Crumb


  • Braised Lamb
  • Fresh Handmade egg Pappardelle 
  • Tomato Ragu
  • Stock
  • Goats Cheese
  • Breadcrumbs


  • Bring a large pan of water to the boil
  • Put a frying pan on a high heat and add 1 tablespoon of oil
  • Place the lamb pouch in the water for 8-10 minutes on a gentle simmer
  • Add stock to the frying pan on a high heat and bring to rapid boil. Add the ragu and turn down low. Stir occasionally.
  • Carefully remove the lamb from the boiling water ( keep this water) and empty the pouch contents into the pan with the napoli
  • Add a pinch of salt to the boiling water and add the pasta
  • After the pasta has cooked for 2 -3 minutes drain and add to the saucepan mixing everything together
  • Break the goats cheese over the top.
  • Split between two plates and sprinkle with the breadcrumbs
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