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Slow cooked Lamb with red cabbage slaw, crispy lamb crackling and Dijon mustard on sourdough bread Slow cooked Lamb with red cabbage slaw, crispy lamb crackling and Dijon mustard on sourdough bread

Slow cooked Lamb with red cabbage slaw, crispy lamb crackling and Dijon mustard on sourdough bread

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Did you know the first sandwich was made when lamb and herbs were wrapped between two pieces of bread? We worked with Chef Adrian Martin for ‪National Sandwich Week to create this tasty Slow cooked Lamb with red cabbage slaw, crispy lamb crackling and Dijon mustard on sourdough bread.

Preparation: 10 mins 
Cooking: 195 mins
Ingredients

For the slow cooked lamb

500g lamb shoulder (remove the skin and set aside for later)

Sea salt 

4 sprigs of thyme 

1 onion peeled and roughly chopped 

4 cloves of garlic peeled and roughly chopped 

1 litre of beef stock

For the slaw

½ head red cabbage, sliced on a mandolin

1 large carrot,  grated

1 tbsp mayonnaise

1-2 tbsp lemon juice

Sea salt and black pepper

To serve 

Sliced sourdough bread

Dijon mustard 

Method

For the lamb

Place it into a casserole dish and season with salt and pepper.

Add in the thyme, garlic, onion and stock.

Cover with tin foil and cook in a preheated oven at 150oC for 3hours.

Once cooked remove from the stock and pull the lamb apart with two forks. Place into a a dish spooning over some of the stock to keep it moist. Keep warm. 

For the slaw

Combine all the ingredients together in a bowl and season to taste with salt and pepper. 

For the lamb crackling

season the skin and lay onto some parchment paper.

Place between two trays and bake in the oven at 200oC until crisp and delicious (usually15-20 mins).

To serve

Spread some Dijon mustard into some toasted sourdough, top with the lamb, then the slaw and finish with the crackling. 

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