Organic home bred Lamb Neck Fillet Hugh Grierson Organic
How To Cook A Lamb Shoulder Fillet - How To Cook. Whilst the lamb is cooking in the oven, prepare the gravy. Heat a heavy bottomed frying pan over a high heat.
Organic home bred Lamb Neck Fillet Hugh Grierson Organic
Cook on low for five and a half hours or four on high (see recipe notes regarding cooking times as it can vary depending on your model of slow cooker). Sit the lamb on top, rub with the remaining oil and season generously with salt and pepper. Season the escalopes to taste and set aside. Heat oven to 200c/180c fan/gas 6. Remember to remove your lamb neck fillet from the packaging, pat dry and bring to room temperature. Make a mirepoix by neatly chopping equal amounts of onion. Dredge the escalopes in flour or breadcrumbs on both sides and place them in the hot oil. They're the best bit of the shoulder and need to be cooked differently. They'll take about 30 minutes at 180 degrees. It's difficult to carve, so either buy it boned and rolled, or else roast it slowly to allow the generous layers of fat to melt away, leaving tender meat that can be pulled off the.
Remove the fillets and place them on a plate. Pair with our boulangère potatoes. They'll take about 30 minutes at 180 degrees. Heat a heavy bottomed frying pan over a high heat. Cook chops for 3 to 4 minutes per side. Transfer the shoulder to the rack of your roasting pan, and place it in a preheated oven at 325 f. Dredge the escalopes in flour or breadcrumbs on both sides and place them in the hot oil. Season the meat just prior to coloring with good quality sea salt. Season the escalopes to taste and set aside. Add a little vegetable oil and a knob of butter to the pan. See more lamb shoulder recipes.
