Ingredients

Ingredients For the slow-cooked shoulder

• 1.5kg/3lb 5oz hogget shoulder

• 200g/7¼oz carrots, cut into four

• 200g/7¼oz celery sticks cut into four

• 500g/1lb 1½oz onions, peeled, cut into eighths

• 1 garlic bulb, cut in half

• 500ml/18fl oz red wine

• 4 sprigs fresh thyme

• 1 sprig fresh rosemary

• 20 black peppercorns

• 3 fresh bay leaves

• 2 litres/3 pints 10fl oz lamb stock, or water

• 1 sprig fresh mint

For the confit ribs

• 1 x 1kg/2lb 3oz rack of hogget ribs

• 500ml/18fl oz duck fat

For the potato cake

• 25g/1oz unsalted butter, plus extra for greasing

• 200g/7¼ oz white onion, peeled, sliced thinly

• pinch freshly ground black pepper

• 1 tsp salt

• 2 Maris Piper potatoes, peeled, sliced thinly lengthways

For the hogget loins

• 4 x 125g/4½oz hogget loins, trimmed of all fat and sinew

• 1 tbsp olive oil

• salt and freshly ground black pepper

For the onion purée

• 200g/7¼ oz white onion, thinly sliced

• 50g/2oz unsalted butter

For the garnish

• 250g/8¾oz broad beans, podded

• 250g/8¾oz fresh peas, podded

• 20g/1oz butter

• 250g/8¾oz morel mushrooms, larger morels halved

• salt and freshly ground black pepper

• 1 tsp lemon juice

• 8 asparagus spears, thinly sliced lengthways

• ½ tsp salt

Description

Equipment And Preparation: For This Recipe You Will Need A Commercial Vacuum Pack Machine And Vacuum Pack Bags And Four Small Chef's Rings.

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