RH Amar – French’s & Frank’s

Slow-cooked Helmshore Lamb Shoulder

Abdullah Naseem, head chef at Hearth of the Ram, Ramsbottom, Lancashire
Serves: 6-8
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Local is always best! Great paired with a glass of Gigondas!


  • Olive oil 3-4 tbsp
  • Small shoulder of Helmshore lamb
  • 1 Sea salt & black pepper to season
  • Garlic ½ head
  • Rosemary leaves 3 sprigs, chopped
  • Celery sticks 3 chopped
  • Carrot 1 chopped
  • White onion 1 chopped
  • Lamb stock 200ml
  • Port splash
  • Butter knob
  • Olive oil 3-4 tbsp
  • Lamb loins 2
  • Rosemary 2 sprigs
  • Sea salt and freshly ground black pepper to season
  • Kale 200g
  • Butter knob
  • Salt and freshly ground black pepper to season
  • Butter 25g
  • Shallots 2 or 1 small onion, finely chopped
  • Frozen peas 600g
  • Vegetable stock 125ml
  • Fresh mint leaves small handful
  • Large celeriac 1 peeled and cut into 5cm cylinders
  • Groundnut oil little
  • Unsalted butter 1 tbsp
  • Thyme 2 sprigs
  • Garlic clove 1 crushed
  • Chicken stock 500ml
  • Sea salt & butter to season


  1. Lamb Shoulder and Lamb Jus

    - For the confit shoulder of lamb, preheat oven to 85ºC
    - Heat olive oil in a roasting tray over a medium to high heat. Season lamb with salt and freshly
    ground black pepper. When oil is smoking, add lamb and brown evenly all over
    - Add garlic to the tray and sprinkle over the chopped rosemary and vegetables
    - Add lamb stock and then cover the tray tightly with a double layer of aluminum foil. Transfer to
    oven and roast for 12 hours, or until the meat is falling off the bone (add more liquid if the pan
    gets dry)
    - When meat is cooked, remove from the roasting tray and set aside to rest (reserve any cooking
    liquid left in the roasting tray)
    - Remove meat from fat and shred finely using a fork. Set aside
    - Strain cooking liquid through a fine sieve into a clean pan. Add port and bring mixture to a
    simmer - reduce by half until sauce has thickened. Whisk in butter until sauce is glossy. Keep
    - Place a 7.5cm chef's ring onto a baking tray and pack the shredded lamb tightly inside. Carefully
    remove the chef's ring and repeat the process six to eight times, until you have six to eight discs
    of shredded lamb shoulder on the baking tray. Just before serving, heat the lamb shoulder meat
    in the oven until warmed through
  2. Lamb Loin

    - Remove excess fat or sinew from loin and cut each loin into 4 pieces and rub with salt, pepper, rosemary and olive oil
    - Vacuum bag lamb and place into a water bath at following settings - rare 50ºC/med rare 55ºC/med 60ºC/med well 65ºC/well done 68ºC. Leave in bath for 2.5 hours, depending on thickness
    - Remove from bath and sear loins in a hot frying pan until golden brown, set aside to rest
  3. Peppered Kale

    - Cook the kale in boiling, salted water for 1-2 minutes, until just tender. Drain well
    - Heat butter in a frying pan over a medium heat. When butter is foaming, add blanched kale and stir until coated in melted butter and warmed through. Season with salt and freshly ground black pepper
  4. Minted Pea Purée

    - Melt butter in medium-sized saucepan and add shallots/onion and cook for 4-5 minutes until softened. Add frozen peas and vegetable stock and turn up the heat until the peas have thawed and are hot. Reduce heat slightly and simmer for 1 minute
    - Stir in fresh mint leaves and cook for a further 1 minute. Spoon mixture into a Thermo Mixer and purée. Season generously, return to saucepan and heat. The purée can be made several hours in advance, and chilled. Reheat when needed
  5. Celeriac Fondant

    - Gently fry celeriac cylinders in groundnut oil until coloured. Transfer to a small roasting tin
    - Add butter, thyme, garlic and chicken stock and season well
    - Oven cook until tender, basting from time to time. Keep warm until ready to serve
  6. To Serve

    - Spoon pea purée into a piping bag. Pipe concentric circles of purée into the centre of each of the serving plates
    - Place one disc of confit lamb shoulder onto each plate on top of each serving of purée. Add celeriac fondant. Spoon the buttered kale alongside. Carve the lamb loin in half and place on top of each serving of buttered kale
    - Garnish with a sprig of rosemary. Drizzle with lamb sauce
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