12 hour Braised Lamb Shoulder, Handmade Tagliatelle


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


  • 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
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