New recipes each month, using the best of the season's produce, including quick and easy suppers and tasty desserts.
December 2011 - SLOW ROAST SHOULDER OF LAMB WITH BRAISED VEGETABLES
This dish represents all that is good about slow cooking and good home cooking.
This dish is a perfect example. My mum never used stocks in her cooking, just water to create delectable juices. A big, wholesome and wonderful dish, and the best way to use a cheaper cut of meat, the long, slow cooking of the lamb will render the meat tender, juicy and so tasty. A minimum investment of time and effort for a maximum Lamb experience.
Click on the link below to download a print-friendly copy of the recipe.
Photograph © Jean Cazals
Raymond Blanc's new book, Kitchen Secrets,
featuring recipes from Kitchen Secrets Series 1 & 2 and many more,
was published by Bloomsbury on 14 February and is available to buy
online from Amazon, from Le Manoir aux Quat'Saisons, Brasserie Blanc, Maison Blanc, and from online and retail bookstores.
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