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Lamb Shoulder with Bagna Cauda

Bagna 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.

    Serve the lamb shoulder shredded and dredged through the Bagna Cauda sauce… Bon Appetit!

     

    Method:


    1

    For the marinade, blitz all the ingredients together in a blender until smooth.

    2

    For the marinade, blitz all the ingredients together in a blender until smooth.

    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

    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.

    5

    For the banga cauda sauce, use a small pan and cover the garlic with olive oil to confit on a very low heat for 10 to 15 minutes, until the garlic is soft and has begun to break down.

    6

    Drain 75% of the oil, add the anchovies, and return to the heat for 5 minutes until the anchovies have started to melt.

    7

    After 5 minutes, add the vinegar and double cream and bring to a simmer.

    8

    Use a blender to blitz the sauce until fully smooth.

    9

    Return to the heat and very gently reduce to a sauce consistency.

    Ingredients

    • 1 whole lamb shoulder
    • 2 plum tomatoes
    • 2 peeled banana shallots
    • 3 cloves of peeled garlic
    • 100g Greek yogurt
    • 5g black peppercorns
    • 10g coriander seed
    • A few sprigs of rosemary and thyme
    • 50g olive oil
    • Good pinch of sea salt
    • For the Banga Cauda sauce
    • Lamb Shoulder with Banga
    • 15 cloves of peeled garlic
    • 20g tinned anchovies
    • 150ml olive oil
    • 25ml sherry vinegar
    • 200ml double cream
    ...

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