12 hour Braised Lamb Shoulder, Handmade Tagliatelle

Method

• 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 5 -6 minutes on a gentle simmer
• After three minutes of cooking the lamb place the mushrooms in the frying pan and sauté
• Carefully remove the lamb from the boiling water ( keep this water) and empty the pouch into the pan with the mushrooms
• Add a pinch of salt to the boiling water and add the pasta
• Add the cream to the mushrooms and stir through
• After the pasta has cooked for 2 -3 minutes drain and add to the saucepan mixing everything together
• Split between two plates and sprinkle with Parmesan