12 hour Braised Lamb Shoulder, Handmade Tagliatelle


  • 2 Portions of rolled braised lamb shoulder
  • Pot of diced mixed vegetables 
  • 2 portions of tagliatelle
  • 24 month aged parmesan
  • Red wine lamb stock


  • Pre heat your oven to 180C 
  • Bring a large pan of water to the boil 
  • Place the lamb on a baking tray and rub with oil. Season with salt. This will cook in the oven for a total of 18-20 minutes 
  • After the lamb has been in the oven for 5 minutes place a frying pan on a medium heat and drizzle with 1tbsp of oil 
  • Add the diced vegetables to the pan and cook for 4-5 minutes stirring occasional until golden brown and soft 
  • Add the lamb stock to the pan turn to a low heat. Allow to simmer for 5 minutes 
  • Add the pasta to the boiling water moving round to separate. Cook for 4 minutes 
  • Drain the pasta and add to the pan with the stock. Turn back up to a medium heat. 
  • Remove the lamb from the oven and plate the pasta up between two plates. Sprinkle the parmesan on top of the pasta and top with the lamb shoulder. Enjoy!  
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