Leg of York Vale lamb braised in Riggwelter bitter with root vegetables and herb cobbler – by Andy Hunt

09 October 2006
Leg of York Vale lamb braised in Riggwelter bitter with root vegetables and herb cobbler – by Andy Hunt

(Serves 8-10)

1 x 2-2.5kg leg of lamb, boned and rolled
1 bottle Black Sheep Riggwelter bitter
750ml good beef or lamb stock
1 clove garlic
About 800g carrots, turnips and swedes, cut into large, regular chunks
24-30 button onions
Thyme and bay leaf

For the herb cobbler
400g self-raising flour
100g margarine
250ml milk
Pinch of salt
Chopped herbs - sage, thyme, rosemary

1. In a large braising pan seal the lamb until golden brown and remove from the pan. Add the garlic, herbs and vegetables. Brown slightly, add the bitter and reduce by a quarter. Then add the stock and return the lamb. Bring to the boil, skim, season, cover and braise in a moderate oven (180°C, gas mark 4) for one-and-a-half hours.
2. Remove the lamb and vegetables from the dish and set aside.
3. To make the cobbler, rub the margarine into the flour, herbs and salt and combine with the milk to form a dough, but don't overwork it. Roll out to 1cm thick and cut with a pastry cutter approximately the size of scones.
4. Check the seasoning of the liquid. Place the herb cobbler on the liquor and return to the oven uncovered until it is risen and golden brown (about 18 minutes).
5. Finally, slice the lamb and serve with the vegetables and cobbler.

by Andy Hunt, head chef, Holiday Inn York

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