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Braised Lamb Shoulder (Fall)

Cooking Instructions

Lamb - 15m (the bag also contains the sherry demi sauce)

Carrots and parsnips - 10m

Parsnip puree - 10m

Rosemary crumble - cut open and sprinkle overtop the dish as garnish

braised lamb shoulder sherry demi parsnip puree - Cacio Pepe Meals

Plating

  1. Cut open the bag to the parsnip puree, place on the plate in any fashion you would like.
  2. Cut open the bag to the lamb, using tongs, take out the lamb, and place on top of the puree (reserve the bag, as the reminder inside is the sauce.
  3. Cut open the bag to the carrots, discard all of the liquid in the bag into the sink. Using tongs place the carrots and parsnips around the plate in any fashion you would like.
  4. Dump out the remainder of the bag from the lamb (the sauce) overtop the lamb. Garnish with the rosemary crumble.