Shearling Lamb Shoulder with a Herb Crust

Shearling is an older Lamb, that has had one winter and one shearing. Melton's Too runs occasional specials with Shearling from the North Yorkshire Moors National Park that has been raised on Heather moorland.

This is a two part recipe that will take you two days but is incredibly easy, and quick to serve for a party.

Serves 6 - For the Pot:
2 Carrots
1 Onion
Head Garlic
1 boned and tied Shoulder of Shearling
Lamb Bones
Herbs as you have them to hand - rosemary, thyme, parsley (use the stalks up!) are all good
Water or a chicken stock to cover everything.

For the topping:
Mustard
Breadcrumbs and herbs for the topping

Roast the bones and when brown put them (without the fat with them) in a deep pan. Put all the other ingredients in it as well. Season, but only lightly. Cook for 3 hours and take the Shearling out, you should be able to cut it with a spoon - if not leave it for longer- and leave to cool in the fridge.

Skim any fat off the pan with the other ingredients, and continue to cook on the stove (very low heat) for another 3 hours (overnight if you are used to leaving a stock on the stove). Make sure it cooks slowly. Then drain off the liquid passing it through a fine sieve and reduce (boil) it down to make a sauce.

Take the Shoulder out of the fridge, slice it into portions and smear a little mustard on each one. Cover the slices with a mixture of breadcrumbs and soft herbs (parsley plus any of mint, chives or chervil). Bake in a gentle oven just long enough to heat the meat through (15 minutes perhaps) or use a microwave!