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Lamb Shoulder with Banga Cauda

Banga Cauda is an Italian sauce often served in a fondue setting, with bread and vegetables. However, it goes with pretty much anything and the depth of flavour from the anchovies make this a match made in heaven for lamb. The slow cooked lamb shoulder’s marinade provides a wonderful tang to balance the creamy sauce. Marinade your shoulder overnight for optimum results.

Banga cauda

 Lamb shoulder marinade

Banga Cauda sauce

 

  1. For the marinade, blitz all the ingredients together in a blender until smooth.
  2. Using a small knife pierce the lamb all over, rub in the marinade and leave to marinade overnight in the fridge.
  3. The following day preheat the oven to 140°c fan gas mark 1. Place the lamb in a deep roasting tray lined with parchment paper, with another piece of parchment on top of the shoulder. Tightly wrap the tray with foil and cook in the oven for 4-5 hours.
  4. Leave the lamb to rest for up to 30 minutes before serving.

 While the lamb is resting, make your banga cauda sauce.

  1. In a small pan, cover the garlic with olive oil and confit on a very low heat for 10 to 15 minutes, until the garlic is soft and has begun to break down.
  2. Drain 75% of the oil, add the anchovies, and return to the heat for 5 minutes until the anchovies have started to melt.
  3. After 5 minutes, add the vinegar and double cream and bring to a simmer.
  4. Use a blender to blitz the sauce until fully smooth.
  5. Return to the heat and very gently reduce to a sauce consistency.

 Serve the lamb shoulder shredded and dredged through the banga cauda sauce… Bon Appetit!

Banga cauda

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