Welsh Lamb Cannon

Lamb cannon is considered to be one of the best cuts of lamb for roasting. This hearty lamb dish is perfect for early spring. It's full of flavour and the lamb just melts in the mouth. 

Prep time: 2 hours | Cook time: 4 hours | Serves: 8 |  Other: 1 hour


Minted lamb pie

Ingredients 

1kg diced British lamb neck or shoulder
2 large diced carrots
1 large chopped onion
2 diced leeks
3 large diced potatoes
4 tbsp fresh chopped mint
2 cloves garlic, finely chopped
3 sprigs rosemary, chopped
3 pints Essential Cuisine chicken stock
2 tbsp vegetable oil
Salt and pepper
1 egg


For the pastry

400g plain flour
100g butter
100g suet
1tsp salt
150ml cold water

 

Method

To make the pastry 

Put the flour, butter, suet and salt into a bowl and mix with the cold water, then tip onto a lightly floured surface and gently work together until it forms a dough.

Roll out until around 0.5 cm thick and line the dariole moulds then place in the fridge for around 15 minutes.

Use the rest of the pastry and roll out for the pie lid.

To make the pie filling

Heat the vegetable oil in a large pan and brown the diced lamb.

Add the leek, onion, carrot and garlic and continue to cook.

When the veg has softened, add the stock, mint, rosemary and seasoning.

Cover and simmer gently for two to three hours.

Add the diced potato and cook for another 30 minutes or until cooked through.

Leave until cool enough to handle.

Spoon the filling into the pastry lined dariole moulds, brush edges of the pastry with water and place pastry lid on top and crimp.

Cook in an oven preheated to 190C for about 30 minutes, or until pastry turns golden brown.

 

Cannon of lamb

Ingredients

1x whole Welsh cannon of lamb
Seasoning
10g thyme
10g rosemary
1 clove garlic
20ml merlot red wine
125g Essential Cuisine premier red wine jus
75g Essential Cuisine no1 beef gravy
2 ltrs water


Method

Trim the lamb canon from excess fat and sinew, season well and wrap tightly in cling film, place in the fridge.

Heat a pan with a dash of oil, place the cannon in the hot pan and seal all around the barrel.

Add a knob of butter, herbs and garlic, place in a hot oven 200c for about 10 mins (depending on thickness to medium rare) remove and rest.

Place the pan back on the heat and deglaze with the red wine before placing into the stock as below.

Pour 2 litres of tepid water into a suitably sized pan (50% boiling water / 50% cold water).

Whisk the Essential Cuisine premier red wine jus and Essential Cuisine No1 beef gravy into the water.

Bring to the boil, whisking continuously.

Simmer gently for 5 minutes.

Assembly

Serve with buttered blanched greens and roasted carrot. 

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