Green chilli, cardamom & green peppercorn-braised shoulder of lamb with minted baby potatoes & ginger peas


Preparation info

  • For


    when served with lots of vegetables
    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

I love the differing flavours of all sheep meat, whether it be lamb, hogget or mutton. A lamb is technically from a newborn to around 12 months old. Hogget is the next stage in a sheep’s life, so long as they have fewer than two incisor teeth, and mutton are older still, from 18 months and upward so long as they’re a wether or a ewe. Sheep appear in cuisines from all around the globe, from New Zealand (where we have around 10 sheep for every person) to Greece and Turkey, India and the Middl