Roast Shoulder of Lamb
METHOD
• Rub lamb with tomato puree, garlic, olive oil, salt and pepper and roast in a low oven at 140˚C for four hours, preferably in a lidded casserole dish. Peel and dice potatoes for mash and simmer until soft. Bring cream and butter to boil and thicken, add mashed potato and roll in cling-film into cylinders and put in the fridge for four hours.
• Add a glass of red wine to the lamb and reduce by half. Use half of this as a sauce and mix the other half with the steamed haggis. To serve slice the potato cake, dip in a little flour and pan fry.
• For the neaps, dice the swede and roast in a hot oven with olive oil, salt and pepper, then simmer with butter until soft. Blitz in a food processor until smooth. Season to taste.
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At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pm![]()
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This annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.![]()
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Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. ![]()
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Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments.
