- For the Lamb sauce
- 1 milk fed spring lamb, 4 weeks old weighing approx 7-8kg
- For the salt baked turnips
- 4 medium size white turnips
- 500g flour
- 300g Unrefined sea salt
- 300ml water
- For the Sheep’s milk curds
- 400ml sheep’s milk
- 2ml rennet
- 4ml water
- For the lamb stock
- 1.5kg lamb trim & bones
- 100ml rapeseed oil
- 100g butter
- 250g chopped carrot
- 250g chopped celery
- 250g chopped onion
- 2g thyme
- 1ltr White chicken stock
- Flavoured vinegar
Gott’s milk fed spring lamb, ramsons, turnips baked in salt and sheep’s milk curds
Simon Rogan
3rd May 2011
Gott’s milk fed spring lamb, ramsons, turnips baked in salt and sheep’s milk curds
Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Gott’s milk fed spring lamb, ramsons, turnips baked in salt and sheep’s milk curds recipe below as tried and tested by our professional chefs.
Ingredients
Method
To Serve
Young ramson shoots
Young turnip shoots
Method
For the Lamb
Break the lamb down into joints of leg, shoulder, saddle and belly.
Vacuum pack the shoulders, wrap in foil and cook in the oven for 12 hours at 80 degrees. Cut across the saddles into 5, wrap each one with paper over the bones, vacuum pack and cook in a water bath for 16 minutes at 60 degrees. Refresh in ice water. Vacuum pack and wrap the bellies in foil and cook in an oven for 8 hours at 80 degrees.
Break down the leg into well trimmed muscles and cook in a bath for 90 minutes at 56 degrees. Refresh in ice water. Take the loin meat off the bone and cut all the joints into relevant portions.
For the salt baked turnips
Peel the turnips. Make dough with the flour, salt adding the water little by little until firm dough is achieved.
Roll out the dough, cut into four and completely encase the turnips.
Place on a lined baking sheet and bake in an oven for 30 minutes at 180 degrees.
Leave to cool down in the crust for half an hour, break open the crust, slice and cut into 22 mm discs.
For the sheep’s milk curds
Mix the rennet with the water. Heat the sheep’s milk with a touch of salt to 39 degrees, pour in rennet and pour into 4oz polystyrene cups.
For the Lamb sauce
Brown the lamb bones and trim in the oven at 170c and brown the vegetables with
the oil in a sauté pan. De glaze both with a little water, then add them to a pressure
cooker with the chicken stock.
Bring to the boil, skim and place the lid on the pressure cooker.
When full pressure is achieved turn down and cook for 2 hours.
Cool down before removing the lid.
Strain, add the thyme, reduce by two thirds, strain again, whisk in the butter and
Season with salt, pepper and the vinegar of your choice.
To Serve
Seal the portioned lamb in rapeseed oil and a little butter, season and place a piece of each joint in the centre of the plate. Scoop out a wedge of curds and lay on the plate next to the lamb. Arrange over some turnip discs that have been reheated in a little butter emulsion. Spoon over the sauce and finish with the young shoots of Ramson and Turnip
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