Braised CaorAcla Hogget Shoulder & Roasted Rack

Braise CaorAcla Hogget Shoulder


For the shoulder-

1            Trimmed & Tied Shoulder

           medium carrots, peeled and chopped

1            large onions, peeled and chopped

1            leeks, washed and chopped

2            sticks celery, washed and chopped

150 g      tomato paste

3            cloves garlic, hand crushed

2            bay leaves

2            cloves

15          black pepper corns

           sprig thyme and rosemary each

Porter Ale

Salt and pepper

For the Roasted Rack-

Best End Rack of Hogget

Salt & Pepper

Rapeseed Oil

Clove of Garlic


For the Root Vegetables-

Sun choke Puree

Blanched and Glazed Baby Carrots, Baby Turnip, Baby Onions

Wilted Spring Garlic Grass Leaves

Standard of procedures:

  • Season shoulder with salt and pepper
  • Seal shoulder in large pot with moderate amount of oil
  • Remove shoulder and add vegetables and spices to pot
  • Roast vegetables under big heat to golden brown colour
  • Add tomato paste and continue to roast for 2-3 minutes
  • Add just a little water to vegetables to glaze vegetables
  • When all water is vaporized add a little more water to repeat process a few times
  • When finished glazing add the shoulder into the pot and fill with Ale to cover the shanks 2/3 up with water
  • Cook the shanks for around 60 minutes until meat is very tender but not falling apart
  • Remove the shoulder and strain the sauce through a fine sieve and muslin
  • Return sauce to boil and simmer the sauce for 30 minutes skimming occasionally
  • When the sauce has finished reducing add 2 table spoons of unsalted butter and hold back for use
  • Seal the Rack off in a hot pan, before putting in the oven add the clove of garlic.
  • Cook to your liking and then rest for 3-4 minutes before serving



For Plating warm the sun choke puree and reheat the baby vegetables in some stock and unsalted butter. Saute the garlic greens in with some rapeseed oil. Take a slice of the shoulder of lamb. Place the garlic greens on that. On a warm plate pour some puree onto the centre of the plate. Place the shoulder on the puree. Place the baby vegetables around the shoulder. Take a two bone cut of the rack and lay it against the shoulder. Heat the sauce and pour over the sauce. Garnish if you like & ENJOY!