Ingredients
- 2 Portions of Rolled Braised Lamb Shoulder
- 2 Portions of Tagliatelle
- 24 Month Aged Parmesan
- Red Wine Lamb Stock
- Cream
- Mushrooms
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