Lamb shoulder pastilla, baked beetroot, salsa verde, ewes’ milk curd

Meltingly tender, aromatic slow-cooked lamb, wrapped in pastry and served with a sharp salsa verde.

Equipment and Preparation: You will need a mandoline for cutting the potato.

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For the lamb brine and shoulder

For the confit of lamb

For the baked beetroot

For the salsa verde

For the ewes’ milk curd

For the pastilla

To serve