Lamb shoulder pastilla, baked beetroot, salsa verde, ewes’ milk curd


Meltingly tender, aromatic slow-cooked lamb, wrapped in pastry and served with a sharp salsa verde.

Equipment and Preparation: You will need a mandoline for cutting the potato.


For the lamb brine and shoulder

For the confit of lamb

For the baked beetroot

For the salsa verde

For the ewes’ milk curd

For the pastilla

To serve