Photo: Emiliano Vittoriosi
Slow-baked shoulder of lamb in hay with apple, bubble and squeak and mint jelly
27 ingredients
1 hr
Serves 6-8
openrecipes
A slow-roast winter warming weekend dish. Try to find hogget, as it carries more flavor than lamb. You will need two handfuls of clean hay, soaked in cold water and squeezed dry.
Estimated Nutrition (whole recipe, rough)
969
Calories
35g
Protein
47g
Fat
109g
Carbs
Counts 19 of 22 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Apple Juice | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Swede | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 150g/5½oz butter
- 1 tbsp finely chopped fresh tarragon
- 1 tbsp finely chopped fresh mint
- 1 tbsp finely chopped fresh flat-leaf parsley
- 1 garlic
- shoulder of lambhogget
- 1 carrot
- 1 onion
- ½ fennel
- 1 large sprig rosemary
- 568ml/1 pint good lamb stock
- salt and freshly ground black pepper
- 4 large baking potatoes
- 2 tbsp olive oil
- 1 swede
- 1 Savoy cabbage
- 50g/1¾oz salted butter
- 50g/1¾oz shallots
- 1 garlic
- 1 tsp finely chopped fresh thyme
- 1 tbsp finely chopped fresh parsley
- 4 large or 8 small leaves gelatine
- 75g/2¾oz caster sugar
- 425ml/15fl oz apple juice
- 150ml/5fl oz cider vinegar
- 1 large shallot
- small bunch fresh mint
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes