Alyn Williams Roast Fillet Herb Crusted Shoulder

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Sunday 7th June 2015


For the fillets:

4 Welsh Lamb fillets, preferably the under fillet

1 knob butter

Olive oil

2 sprigs thyme



For the shoulder:

1/2 shoulder Welsh Lamb, approximately 1kg in weight

Lamb fat, rendered



For the belly:

1 Welsh Lamb belly

200g lamb fat, rendered

200g sea salt

20g seaweed, dried

For the seaweed butter crust:

100g fresh gutweed seaweed, or if you can't get it, 30g dried nori sheets

250g unsalted butter

70g breadcrumbs, dried

10g sea salt

Juice half a lemon

For the kale compote:

200g curly kale

25g unsalted butter

50ml light olive oil

1 small onion, finely chopped

1 bay leaf

2 sprigs thyme

1 garlic clove, crushed

1/4 lemon, rind only

75ml sherry vinegar

150ml vegetable stock, white

5g coriander seeds

5g fennel seeds

1 cinnamon stick

5g caraway seeds

5g flaky sea salt

For the lamb sauce:

500g Welsh Lamb bones

1 carrot

1/2 leek

2 celery sticks

1 tomato, ripe and fresh

1 tbsp tomato purée

2 sprigs rosemary

1 pinch saffron

1L lamb stock

150ml white wine

For the Roscoff onions:

1 dash lamb fat

1 dash cider vinegar

2 roscoff onions

50g unsalted butter

1 dash olive oil

1 bay leaf

1 sprig thyme

1 sprig rosemary

250ml onion stock

For the onion puree:

3 white onions, sweet Italian

1 sprig fresh thyme

1 bay leaf

2 tbsp olive oil

2 tbsp water



  1. Prepare the belly by mixing the salt and seaweed in a bowl. Coat the belly with it and after leaving to rest for 2 hours, rinse the belly under running cold water for 10 minutes.
  2. Preheat the oven to 120°C/gas mark 1/2.
  3. Dry the belly with a towel and then place it in a roasting tray.
  4. Cover the belly with lamb fat and cook in the oven for 4 hours, or until the meat is nice and tender.
  5. Rub the shoulder with a little lamb fat, salt and pepper to season. Place in a tray and add 250ml of cold water, then cover with tin foil and place in the oven next to the belly for 3 hours.
  6. After the belly has been taken out, increase the oven temperature up to 200°C/gas mark 6. Removing the tin foil, leave the shoulder in the oven for 10 minutes.
  7. Then remove the shoulder from the oven and set aside to rest for a further 10 minutes. Remove the bone by gently lifting it out of the meat. Using cling film, wrap and seal the meat very tightly, then cool it down by placing it in iced water. Remove from the water, unwrap and slice into 1.5cm thick pieces. Set aside in the fridge.
  8. After the belly is cooked, press between two trays, weighed down with a saucepan. Refrigerate until cold, then carefully trim the edges and cut into 1cm thick strips. Then place it back into the fridge.
  9. To make the seaweed butter crust, blitz all the ingredients using a food processor until they are combined and emulsified. Spread in between the two sheets of greaseproof paper to a flat ½ cm thickness and chill in the freezer. Once the mixture is firm, slice pieces to fit on top of the lamb shoulder portions. Refrigerate.
  10. To prepare the kale compote, pluck the leaves and rinse well. In lightly salted boiling water blanch the kale leaves for 1 minute, then strain and cool under cold running water. Then dry with a kitchen towel.
  11. In a large pan, melt the butter and olive oil, add the onion and cook until tender but without colour. To make a bouquet garni, tie the bay leaf, thyme, garlic and lemon rind to a bag of muslin.
  12. On a high heat, add the onions and blanched kale leaves, a good pinch of salt and the bouquet garni. Cook until the kale is tender, then add vinegar. Cook the leaves until the vinegar has evaporated. Pour in the stock, cover the pan with a tight fitting lid & continue cooking with occasional stirring until almost all of the liquid has gone. The kale should now be very tender.
  13. Remove the bouquet garni from the pan, drain the kale through a colander and then blitz the kale leaves in a food processor until finely puréed.
  14. Lightly toast the spices under the grill then with the salt grind to a powder using a coffee grinder. Use these powdered spices to season the kale to taste.
  15. In a preheated oven (180°C/gas mark 4), prepare the lamb sauce by roasting the bones with the vegetables, tomatoes and tomato purée until the bones are deep golden brown.
  16. Put the bones in a pressure cooker for 15 minutes on a high pressure along with the herbs, spices, wine and stock. Strain the liquid and simmer in a pan to reduce by half until it has reached a gravy-like consistency, then leave aside.
  17. Prepare the Roscoff onions by cutting the onions in half, leaving the skins on. In a flat pan heat the butter and oil. Then add the halved onions flat-side down and cook them over a moderate heat until golden. Add the herbs into a pan and turn up the heat a little. Use a sheet of greaseproof paper to cover the onions and slowly add the stock. Place the pan in the preheated oven (180°C/gas mark 4) for 10 minutes. Remove from the oven and take out the onions. Peel off the skins and cut each half in half.
  18. To make the onion purée, gently warm the olive oil and water in a saucepan before adding the finely sliced onion, thyme and bay leaf. Season with salt and cover with a lid. Cook the onions on a low temperature until the onions are soft but without colour. Remove the herbs and purée the cooked onions in a food processor until smooth.
  19. Roast the seasoned lamb fillets in a hot pan with a large knob of butter, thyme and a dash of oil. Nappe the hot fat over the lamb fillets, cook for a couple of minutes, or until medium rare. Remove the fillets from the pan. Allow the fillets to rest. Meanwhile cover each piece of shoulder with a slice of the seaweed butter crust. Then place the pieces of shoulder on a baking sheet with the belly strips under a medium-hot grill until glazed and golden.
  20. To serve, lightly warm the kale compote, kale, onion purée and onions, then plate along with the hot belly, shoulder and fillet. Warm the sauce, add a small dash of lamb fat, cider vinegar and drizzle around the plate. Serve immediately.

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