PUBLISHED: 17:36 21 April 2009 | UPDATED: 15:56 20 February 2013

Justin Brown's winning dish: Double cooked shoulder of Highclere Estate lamb, roast garlic mash, curly kale, baby carrots and red wine sauce (serves 20)


4 shoulders of lamb

2 bottles of red wine

2 pints of good veal stock, 1 pint of water or to cover

6 carrots (washed, peeled and diced)

2 leeks (washed, peeled and diced)

2 onions (peeled and diced)

half celery (washed, peeled and diced)

4 cloves of garlic (peeled and diced)

half spring of rosemary (chopped)

half spring of thyme (chopped)

1 kg curly kale

1.5kg baby carrots

Salt and pepper

3kg potatoes (Desire or King Edward)

half litre double cream

55 g unsalted butter

2 bulbs of roasted garlic

Preparation time: 30 minutes

Cooking time: 3 hours


Seal the lamb shoulders in the roasting tray. Add the vegetables, thyme, rosemary, garlic. Pour over the red wine, veal stock and water. Season the lamb, salt and pepper.

1. Cook for 3 hours at 190 degrees F in a pre-heated oven 2. When the lamb is cooked let it cool down slightly 3. Take it out of the cooking liquor, remove the string and fat from the lamb and roll it in cling film in an approximately 5in diameter circles. Once rolled, set in the fridge, preferably over night.

4. Strain the cooking liquor through a fine sieve and skim off all the fat.

Reduce the liquor until it coats the back of the spoon. This is the sauce you will need for the dish.

5. When the lamb is required, remove the cling film and slice shoulder into portions. Roast in the oven for approximately 15 minutes.

6. Roast garlic bulbs for approximately 15 minutes for the mashed potatoes.

7. Peel the potatoes and cut into quarters then bring to the boil and simmer until cooked. Then put through a ricer. Heat the cream. Add to the diced potatoes and also the butter. Squeeze the roasted garlic from the cloves and add to the potatoes. Season with freshly milled ground white pepper and salt. Keep warm until needed 8. Blanch curly kale and fry off with butter 9. Cook carrots and add butter.

Justin is chef at The Carnarvon Arms, Burghclere.Tel: 01635 278222.

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