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Confit shoulder by – Andrew Turner

11 September 2006

INGREDIENTS

(makes ten portions)

2 shoulders of lamb, boned
250g sea salt
Grated rind of one orange
50g coarsely ground pepper
1 litre goose fat
Mint, chopped
Flat-leaf parsley,chopped
50g shallots, chopped and sweated
10 won ton wrappers
300g mousseline potatoes
1tbs Savora mustard

METHOD

Salt the shoulders of lamb for 24 hours with the orange rind, pepper, mint and parsley stalks. Confit slowly with goose fat for six hours.

Shred the meat and add the shallots, mint and parsley. Adjust seasoning and make a compact spring roll.

Cook to order in a shallow fryer and place on top of a good mousseline potato finished with Savora mustard.

Andrew Turner

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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