Slow-cooked lamb shoulder with petit pois à la Française and minted mustard mash
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Ingredients
Fresh Meat
Fruit & Vegetables
Salad & Fresh Herbs
Beverages
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350ml of dry white wine
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100ml of white wine
Oils & Vinegars
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1 dash of sunflower oil
Store Cupboard
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100ml of vegetable stock
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1/2 tsp caster sugar
Dairy
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50g of unsalted butter, diced
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125g of butter