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Slow-braised shoulder of lamb with champ mash and red wine sauce

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For the lamb

For the champ mash

  • 3 large king Edward potatoes, peeled and cubed
  • pinch salt
  • 300ml/10fl oz whole milk
  • 60g/2oz unsalted butter
  • 3 spring onions, trimmed, white part finely sliced, green part chopped
  • 1 large free-range egg, yolk only