Name: Lamb Suet Pudding
Ingredients: 80 g suet or lard; Salt and pepper; 1 pinch mustard powder; 600 g self raising flour; 80 g margarine; 600 ml lamb or veal stock; 450 g baby onions; 1 good sprig of rosemary (picked); 25 g carrot; 25 g shallot; 120 ml white wine; 1 kg middle neck lamb fillets; 320 ml water

Preparation info

Difficulty
Easy

Appears in

The Chefs' Knowledge

By Chandos Elletson

Published 2022

About

A suet pudding is a traditional winter favourite on any good pub menu. Suet is a hard animal fat from around the liver and kidneys and is traditionally used to create a softer form of pastry than shortcrust that is made with butter.

Ingredients

Confit Lamb

1 kg middle neck lamb fillets
450 g baby onions

Method

Confit Lamb

Salt the middle lamb neck fillets for 45 minutes, rinse and then cook gently in a deep pan of oil or rendered lamb fat in a pre-heated oven at 120°C until they are soft. This will take a good couple of hours. They may need covering with tin foil towards the end of cooking as they shouldn’t become too dark. 20 minutes before being ready add the p