INGREDIENTS (to serve 4)
Shoulders of suckling lamb

2 shoulders (500 gr each)

Braised vegetables for the lamb sauce

1 head of garlic cut in half
3 onions cut in pieces
3 carrots
3 leek leaves
3 tomatoes
1 bottle red wine
1 bottle port

Lamb sauce

15 kg lamb bones
Braised vegetables
Powdered lamb for flavouring

30 litres water

Creamed cheese

500 gr milk
20 gr mint leaves
340 gr cheese

Hot gelcrem (10% the weight of the cream)


Lamb sauce
Raspberry caviar
Ras el hanout


Shoulders of suckling lamb
: Place the shoulders of lamb in vacuum packs at 100% with salt, garlic and thyme. Cook at 67ºC for 24 hours. Transfer to an inverted bain-marie and leave for 30 minutes. Open the packs and separate the different parts of the shoulder. This should give 6 portions of about 40 gr each. Set aside.
Braised vegetables
: Brown the head of garlic in a round pan. Add the onion, leek, carrot and tomato and cook well. Add the red wine and port, and reduce until almost dry. Reserve.
Lamb sauce:
Roast the lamb bones in a pre-heated oven at 180ºC for 45 minutes, or more if necessary. Transfer to a large pan, and deglaze the roasting pan to recover any lamb juices. Add the braised vegetables and a sprig of fresh thyme. Add water and bring to the boil. Simmer for 12 hours. Strain, then reduce. Add the powdered lamb, and bind with corn flour.
Creamed cheese
: Boil the milk and infuse with the mint. Strain and, while still hot, add the cheese cut into small pieces. Blend, pour through a fine chinois and add salt. Weigh the resulting mixture and add 5% of the weight in Gelcrem to give texture.
See photo.