Lamb shoulder, naartjie, pickled leeks, pumpkin preserve

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Preparation info

  • Serves

    8

    Starter Portions
    • Difficulty

      Medium

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

This is the one of the dishes that we made for Ferran Adrià when he visited Rust en Vrede, and the one which he seemed to enjoy the most. Cooking for him was one of the most nerve-wracking experiences of my life, and now one of the moments of which I’m most proud.

Ingredients

Lamb parcel

  • 1 whole lamb shoulder – about 2.5kg
  • 30 ml olive oil
  • 10 sprigs

Method

Rub the lamb with the olive oil and seasonings. Place the onions in the base of an oven tray and cover with the seasoned lamb shoulder. Cover the lamb with foil, place the tray in the oven and roast at 170°C for 3–4 hours