Lamb shoulder with fennel, horseradish & milk
Waitrose and Partners

Lamb shoulder with fennel, horseradish & milk

Genevieve Taylor wraps a shoulder of lamb with a glass of milk to tenderise the meat to new levels of juiciness. 

    Gluten free
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook6 hrs
  • Total time6 hrs 20 mins
  • Plusmarinating + resting

Ingredients

  • 2 lumps ‘smoking wood’ or handful wood chips* (optional)
  • 1 Essential British Lamb Half Shoulder (bone-in, approx 1kg)
  • 1 tbsp olive oil
  • 2 tbsp fennel seeds
  • 1 tbsp black peppercorns
  • 2 tsp sea salt flakes
  • 1 unwaxed lemon, zest
  • 250ml milk
  • 3 clove/s garlic, thinly sliced
  • 30g freshly grated horseradish (or 2 tbsp hot horseradish from a jar)