Boneless suckling lamb ingots

Author: Pablo

Ingredients

Method

  1. Preheat the oven to 180c (350f), use fan. Otherwise, 200c (400f).
  2. Place the lamb, vegetables, and bay leaf in a roasting tray. Lamb and vegetables
  3. Add the wine. Lamb, vegetables and wine
  4. Cover with foil and cook for 3 hours. Roasting tray covered with foil
    Make sure its really tight so wine doesn't evaporate.
  5. Remove the foil and let it cool down. Roasting tray with cooked meat
  6. Remove the meat from the bones and fill up a plum cake mold with it. Press it down. Add some weight on top and let it cool down overnight. Plum cake mold filled with boneless meat
  7. Filter the stock and let it rest overnight.
    The fat rises to the surface and solidifies, making it easier to remove.
  8. The next day, remove the fat from the broth. Broth should be gelatinous. Skimming fat off the stock
  9. Add the broth jelly to a sauce pan, add the sweet wine and reduce it to a syrupy consistency (~200ml).
  10. Slice the lamb in ~120g ingots. Fry in a pan at low fire with a dash of olive oil until crispy.
  11. Serve the ingots with the sauce and carbs. Lamb ingots with sauce and potato mille-feuille
It's a very rich sauce, so you don't need much.

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