Braised Herdwick Lamb & Savoy Cabbage Parcels

Braised Savoy Cabbage Parcels Stuffed With Herdwick Lamb
  • 4 servings
  • 45 minutes to prepare
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Ingredients

  • 500g piece Herdwick lamb shoulder
  • 1 carrot, diced
  • 1 white onion, diced
  • 1 stick of celery, diced
  • 1/2 leek, diced
  • 2 bay leaves
  • Sprig of thyme
  • 1tbsp tomato purée
  • 3 garlic cloves
  • 1 star anise
  • 1Ltr True Foods chicken stock
  • 4 large savoy cabbage leaves

Instructions

Method

  1. Place the lamb shoulder and vegetables in a deep sided oven proof dish and place in the oven to brown for 20 minutes at 180°c/160°c Fan/356°F/Gas Mark 4.
  2. Add the bay leaves, thyme, tomato purée, garlic and star anise into the oven dish and stir into all the juices.
  3. Add the chicken stock, cover with parchment paper and tin foil and turn down the oven to 150°c/130°c Fan/302°F/Gas Mark 2 and cook for 2 hours, basting and turning the meat every half hour.
  4. Remove from the oven and allow to cool until you can handle the meat.
  5. Pick all the meat off the bone, and place in a bowl with the vegetables and 1 full ladle of sauce.
  6. Take four large savoy cabbage leaves, carefully remove the hard bottom part of the stalk by cutting a ‘V’ in the leaf and blanch in salted boiling water for 2 minutes.
  7. Refresh in cold water, pat dry and place onto a clean table or chopping board.
  8. Distribute the meat evenly onto the centre of each leaf and wrap the leaf around to form neat, plump parcels.
  9. Place into a buttered dish and ladle the remaining sauce over the top.
  10. Bake in the oven for 15 minutes at 160°c/ 140°c Fan/320°F/Gas Mark 3.
  11. Remove from the dish and serve with a drizzle of sauce and creamy mashed potatoes.

Chef’s Tip: This works well using minced lamb, follow the same cooking method but reduce the time by 1 hour.

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