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Slow-cooked Lamb Shoulder with Butterbean Mash and Sticky Shallots

Slow cooking makes the very best of this special cut and, though the cook will receive complements, it’s really very easy indeed.

Slow-cooked Lamb Shoulder with Butterbean Mash and Sticky Shallots

Slow cooking makes the very best of this special cut and, though the cook will receive complements, it’s really very easy indeed.

  • Serves: 4
  • Prepare: 15 Minutes
  • Cook: 4 Hours
  • Difficulty: easy

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.

WHAT IS ORGANIC LAMB?​

All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.

Ingredients

  • 900g organic shoulder of lamb (bone-in)
  • 324g pouch lamb bone broth warmed
  • 24 banana shallots, peeled with root end left intact
  • 8 anchovy fillets
  • 1 tbsp demerara sugar
  • 3 tbsp sherry vinegar (or balsamic)
  • 6 sprigs rosemary
  • 2 cans of butterbeans, 400g each
  • olive oil
  • salt and pepper

Method

  1. Heat the oven to 140˚C fan. Put a good glug of olive oil into a heavy roasting tray and heat it on the hob until the oil is starting to shimmer and sizzle. Sear the lamb shoulder on all sides until the skin is crisp and starting to turn golden brown, then remove and set aside
  2. Turn down the heat a smidge and add your shallots to the same oil. Let them brown briefly before sprinkling in the sugar and pouring over the vinegar. Keep the pan moving, stirring until the sugar has melted and the sauce is caramelised – you can add a splash more vinegar if it seems too sticky
  3. Gather the shallots into the centre of the oven tray in a single layer (to act as a trivet for the lamb) and lay the rosemary sprigs on top. Balance the lamb on top of the shallots, lay the anchovies over the lamb then pour the warm stock around it. Cover the tray with well tucked-in foil or a lid, if it has one. Ideally, you want to stop as much as possible of the stock from evaporating. Put into the preheated oven and cook for about 4 hours. Check-in on it every so often, adding a splash of water if the liquid is low
  4. Just before the lamb’s cooking time is up, heat the butter beans in their liquid in a large saucepan. When hot, drain them then add a splash of oil and plenty of salt and pepper and mash roughly. If you prefer a smoother finish you can purée them in a blender
  5. The lamb will be falling-off-the-bone tender, so serve it in shredded chunks with the mash, shallots, richly reduced gravy and some iron-rich seasonal greens
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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.

WHAT IS ORGANIC LAMB?​

All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.

Frequently asked questions

  • Our lambs at Coombe Farm Organic feed on our abundant West Country pasture, thriving on a diet of grass as well as clover and herbs.

  • Organic lamb has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic lamb animal has to graze, the way that it’s food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic lamb also cover use of medicines and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery.

  • When choosing lamb to purchase, it is worth carrying out some research. There are several studies that suggest organic meat is a healthier option, containing less saturated fat and higher in omega- 3 fatty acids, which are good for your heart. We believe organic lamb tastes better than commercially farmed alternatives, tasting ‘meaty’, rich, sweet and decadent. All of Coombe Farm Organic's lamb comes from our hardy flock of cross-bred sheep. The breeds we've chosen make the most of our abundant West Country pasture, thriving on a diet of grass as well as clover and herbs. Growing slowly, the lambs build hearty immune systems and strong skeletons. All of this influences the way their meat tastes and cooks, we really believe that happy animals result in the best quality and best tasting meat.