A recipe to celebrate Love Lamb Week, 1 – 7 September

Michael Facey, Head Chef at The Laughing Gravy has created a delicious dish – Mead and malt glazed lamb shoulder with cheddar and parsnip hash browns, salt baked turnips, glazed carrots, turnip puree and lamb jam – Serves 4


For the lamb:

  1. 1.5kg Shoulder of Lamb on the bone
  2. 25g sea salt
  3. 1/2tsp of the following peppercorns, juniper, pimento seed, coriander seeds, cinnamon
  4. 15g chopped garlic
  5. 1 bay leaf
  6. 1 sprig rosemary, thyme and mint. Leaves picked and chopped
  7. 1 litre duck fat (can use olive oil if prefer) warmed in the oven with 1 sprig rosemary, thyme, cinnamon and mint left whole, 1 bay leaf and three cloves of garlic

For the glaze:

  1. 750ml mead
  2. 1 clove of garlic
  3. 75g of barley malt
  4. 35g light brown sugar
  5. 75g peeled and chopped green apple
  6. 75g peeled and chopped white onion
  7. Pinch of salt and fresh black pepper

For the parsnip hash:

  1. 200g waxy potatoes
  2. 100g chopped white onion
  3. 650g parsnips
  4. 50g butter
  5. pinch of celery salt
  6. pinch of salt
  7. 25g potato starch or cornflour
  8. 50g Cheddar cheese
  9. 1 egg beaten
  10. A handful of Scottish rolled oats

Lamb Jam:

  1. 100g trimmings of the cooked lamb
  2. 40g mead glaze
  3. 40g caster sugar
  4. 100ml lamb or vegetable stock

Vegetables and puree:

  1. 500g turnips
  2. 100g baby carrots
  3. 1 clove garlic
  4. 150ml vegetable stock
  5. 50ml double cream
  6. Enough rock salt to cover the turnips
  7. Knob of butter


For the lamb:

  1. Place all the dry ingredients except the lamb in a mixer and blitz to make a dry paste.
  2. Rub the paste all over the lamb, cover and refrigerate for 24 hours.
  3. Heat the oven to 140 conventional/130 fan/ Gas mark 1.
  4. Fill a roasting tin with the fat and place in the oven for 5 minutes to warm through.
  5. Brush the marinade off the lamb and place the lamb into the warmed duck fat.
  6. Cover with foil and cook for approximately 1 hour and 45 mins (the lamb should feel tender and soft).
  7. Remove the lamb and leave to cool for 5 minutes on a flat tray. Pull the bone out of the lamb (if it does not come out easily, place back in the oven for a few more minutes).
  8. Once cool place in the fridge for 2 hours until set, remove and cut into 4 rectangles (keep the trimmings for the lamb jam).

For the glaze:

  1. Fry the onions, apple and chopped garlic in a pan with salt and pepper for 3 minutes.
  2. Add the rest of the ingredients and simmer for 20 minutes.
  3. Put into a food processor and blitz until smooth.
  4. Return to the pan and simmer until the mixture becomes thick and syrupy (reduced by just under a half).
  5. Before serving, reheat the oven to 200 conventional/180 fan, Gas Mark 4
  6. Place the lamb on greaseproof paper on a baking tray and brush with the glaze.
  7. Heat in the oven for 12 minutes. Every 3 minutes, brush more glaze over the lamb until it turns bronze and sticky.

For the lamb jam:

  1. Chop up the trimming into small pieces.
  2. Place all the ingredients in a pan and bring to the boil
  3. Leave to simmer until reduced to a jam-like consistency

For the parsnip hash:

  1. Heat the oven to 200 conventional/180 fan, Gas Mark 4.
  2. Bake the potatoes whole in the oven for 20 minutes. Then leave to cool for 10 minutes and the place in the fridge for 15 minutes until cold.
  3. Peel the potatoes and grate and leave to one side.
  4. Peel and chop the parsnips. Smear with butter and season on a baking tray. Cover with foil and bake in the oven for 25 minutes.
  5. Remove the foil and cook for approx. 10-15minutes until golden brown.
  6. Remove from the oven and mash.
  7. Fry the onions and add to the mashed parsnips with the grated potato, cheese and potato starch.
  8. Check for seasoning. Add more if needed.
  9. Roll into small cigar shapes and place into the fridge to set for an hour.
  10. Remove, dip into the egg and roll in oats and place on a try. Pan fry until golden (place in deep fat fryer if you have one).

Vegetables and turnip puree:

  1. Wash turnips, place on a baking tray and cover with rock salt.
  2. Bake in the oven with the lamb at 140 conventional/130 fan/ Gas mark 1 for an hour.
  3. Rub the first skin off. Cut half of them into wedges and set to one side. When ready to serve, warm slightly in a frying pan.
  4. With the rest of the turnips, place them into a pan and fry with a clove of garlic.
  5. Add the stock and the cream and bring to a boil for 3 minutes.
  6. Place into food processor and blitz until smooth.
  7. For the carrots, place into a pan covered in water. Add a pinch of salt and the knob of butter and simmer for 7-8 minutes until soft. Drain to serve.