Name: How to cook diced lamb
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: serves 4
Ingredients: diced lamb

How to cook diced lamb

2 hours 30 mins

easy

serves 4

Recipe by

Farmison & Co

Method

Remember to remove your diced lamb from the packaging, pat dry and bring to room temperature
Pre heat your oven to 135 oc temperature
Next choose a suitable sized oven proof casserole with a tight fitting lid
Season the meat just prior to coloring with good quality sea salt
Make a mirepoix by neatly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of rosemary and a few black peppercorns, another nice addition can be a head of garlic split in half
Take a large, heavy based frying pan, and add a few drops pomace or vegetable oil
Fry the lamb on all sides in small batches then transfer to the casserole dish
Next fry the mirepoix until lightly coloured
Then add half a bottle of white wine, and reduce by two thirds then add 500 ml of essential cuisine lamb stock, 1 tablespoon tomato paste (optional) and reduce a little, thicken with a tablespoon corn flour mixed with a little cold water and stirred into the boiling broth
Pour the sauce over the lamb and cover
Place in the centre of the oven and cook for approximately 2 hours 30 minutes, the meat should be tender when pierced with a meat fork
Remove from oven, carefully take out the meat and keep warm
Pass off the juices through a fine sieve into a clean sauce pan and reduce to a glossy finish then pour back over the meat ready to serve

How to cook diced lamb

Ingredients