We are delighted to be working with renowned chef and restauranteur, Ben Tish, who has created a deliciously autumnal recipe using Native Breed Boneless Lamb Shoulder.
Ben says: "Lamb shoulder is best cooked long and slow. The fat melts into the meat, which creates an incredibly succulent result. I like to marinade the lamb with some Moorish spices, which seem to have a natural affinity with the sweet flavour of lamb. It whisks you away to the Eastern Mediterranean where flavours become more exotic. Both the pepperonata and salsa verde are great accompaniments and can be used with any other grilled meats and fish."
"I always have a jar of homemade salsa verde in the fridge at home- it adds a vibrant burst of flavour in an instant."