Confit shoulder by – Andrew Turner

11 September 2006
Confit shoulder by – Andrew Turner


(makes ten portions)

2 shoulders of lamb, boned
250g sea salt
Grated rind of one orange
50g coarsely ground pepper
1 litre goose fat
Mint, chopped
Flat-leaf parsley,chopped
50g shallots, chopped and sweated
10 won ton wrappers
300g mousseline potatoes
1tbs Savora mustard


Salt the shoulders of lamb for 24 hours with the orange rind, pepper, mint and parsley stalks. Confit slowly with goose fat for six hours.

Shred the meat and add the shallots, mint and parsley. Adjust seasoning and make a compact spring roll.

Cook to order in a shallow fryer and place on top of a good mousseline potato finished with Savora mustard.

Andrew Turner

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking