Dorper Lamb is tender meat with a superior flavour, fine texture and mild aroma, generally farmed sustainably and 100 per cent natural with no artificial hormones.
- 2 x 1.6kg Dorper lamb shoulder, boned and rolled
- 6 cloves of garlic, pressed with back of a knife
- 1 lemon, zest
- 3 litres quality beef stock
- 200ml red wine, Shiraz preferred
- 200ml white wine
- 2 sticks fresh rosemary
- Sprigs of fresh thyme
Mini Shepherd’s Pie
- 1 brown onion, halved, finely chopped
- 1 carrot, peeled, finely chopped
- 2 celery sticks, trimmed, finely chopped
- 1kg lamb mince
- 2 tbspn plain flour
- 800ml of stock
- 1 dried bay leaf
- 1 tbspn Worcestershire sauce
- 1 tbspn tomato paste
- Salt and freshly ground black pepper
- 10 Desiree potatoes, peeled, and chopped
- 200g butter
- 300ml cream
- Melted butter, to brush
Take the boned and rolled lamb shoulder out of the netting and open it up. Place into deep bowl for marinating.
In another bowl place pressed garlic, lemon zest, red and white wine and beef stock, add herbs and pour over the lamb. Leave in fridge overnight to marinate.
After marinating transfer lamb and the marinade into a deep roasting tray. It should be three-quarters full with liquid, if not, add beef stock then cover with Glad Bake and cover twice with foil for braising. Put in oven for 4 hours at 160ºC. When cooked, the meat should fall away upon touch, similar to lamb shank meat.
Once cooked, carefully lift meat onto cooking racks and strain stock from the roasting tray. Reduce stock by two-thirds then use this roasting liquor to bind the lamb in the pressing stage.
To build the terrine: line a quarter-sized deep bain-marie tray or rectangular cake tin with silicon baking paper then, while the lamb shoulder is still hot, tear pieces into the lined tray, layering the meat to fill the gaps and press down. Stop every third of the way up to add the binding stock to just moisten (not wet) and bind the lamb.
Fill the bain-marie to 2cm from the top then place another sheet of silicon baking paper on top. Place a weight on top (we use tins of whole peeled tomatoes) then put in the fridge to set.
Once cold, slice terrine into 250g portions about 2.5cm to 3cm thick. Place each portion onto sheets of silicon baking paper at least three times the size of the slice and add a small amount (60ml) of quality jus on top of each slice and wrap. Create an envelope for the meat by pulling up each side of sheet to form a pyramid then fold back in pleats. Bake in a pre-heated oven at 200°C for 18 minutes.
To make the mini Shepherd's Pie: Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.
Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.
Meanwhile, cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Use a potato mouli until smooth. Add cream and butter after heating, using a wooden spoon to stir until combined. Taste and season with salt and pepper.
Spoon lamb mixture into small ovenproof baking dish. Top with mashed potato in piping bag over lamb mixture. Brush with butter.
To bring the dish together place 1 serve of the Dorper lamb that has been wrapped in paper with one of the individual serves of Shepherd’s pie and bake in preheated oven at 200°C for 18 minutes or until mashed potato turns golden brown.
Serve with rocket leaves and shaved parmesan. Drizzle with lemon thyme dressing (made with one third lemon juice to two thirds extra virgin olive oil, two sprigs thyme, any other herb you like and salt and pepper to taste).