Kitchen 29 - Boning a leg and shoulder of lamb and do some creative cooking with it

Funny enough this rather barbaric task was really quite satisfying. We were working in teams - one of us started on the leg, the other on the shoulder and then half way through we swapped. Once I got the bone out, I was quite proud actually.


But not much time to be proud because we had to serve a creative lamb dish by 12 o'clock. So I did a modified Jamie Oliver recipe for a lamb stew. It was a sort of mediterranean dish which I served with a butter bean puree. But I have to say that had I had more time, this dish certainly could have been refined. Especially I coudld have reduced that sauce:



But I was surprised that I actually managed to cook the meat tender in the time given.