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
- 350ml of dry white wine
- 100ml of white wine
Oils & Vinegars
- 1 dash of sunflower oil
Store Cupboard
- salt
- ground white pepper
- 100ml of vegetable stock
- 1/2 tsp caster sugar
- 1 tbsp of wholegrain mustard
Dairy
- 50g of unsalted butter, diced
- 125g of butter