C'Mon... Join Our Team

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
Older Post
Newer Post
Close (esc)


Please check that you have selected the correct date for your chosen Supper Club Box.

Proceed to checkout

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Basket

Your basket currently empty.
Shop now