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Lamb fechoulette

11 September 2006

Ingredients

(serves 10)

2 necks lamb
Truffle oil
100g trompette mushrooms
50g chopped parsley
50g chopped shallots
300g caul fat (crèpinette)
2 eggs
Salt
Pepper
10 lambs' kidneys
½ lamb's liver
5 lambs' tongues
500g lambs' sweetbreads
500g potato purée
½ bottle Madeira
½ bottle red wine

For the salsify à la greque
200g white wine vinegar
600g water
200g olive oil
½ garlic
40g crushed coriander seeds
Salsify

For the tongue
100g carrots
100g onions
200g smoked bacon rind
100g celeriac
Ham stock
5 tongues

Method

Bone out the necks leaving one whole and mince the other.

Brush the whole one with truffle oil and leave overnight. Add the shallot parsley and trompette to the minced lamb add the eggs and seasoning.

Place the forcemeat in the centre of the neck of lamb wrap in caul fat and tie.

Roast the chopped bones from the neck. Add a mirepoix and parsley stalks. Add half a bottle of Madeira and half a bottle of red wine. Seal off the neck of lamb and add to the pan of bones. Cover with lamb stock.

To make the salsify: place all the ingredients apart from the salsify in a pan bring to the boil add the peeled salsify and cook.

For the tongue: sweat off the vegetables and bacon add the tongue and ham stock and braise for 1½ hours.

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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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