Pearce's Meat Barn in Brisbane, Queensland, Australia | Grocers

Pearce's Meat Barn

Locality: Brisbane, Queensland, Australia

Phone: +61 7 3345 1433

Address: 896 Boundary Road Coopers Plains 4108 Brisbane, QLD, Australia

Website: http://pearcesmeatbarn.com.au

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16.01.2022 Our lambs come from Risdon Park. "Win a holdiay and take your lamb away".

12.01.2022 ROSEMARY, GARLIC AND ANCHOVY LAMB Serves 4 Preparation time 30 minutes cooking time 6 hours 20 minutes Ingredients 2 tablespoons olive oil... 1.2 kg (2lb 10 oz) lamb shoulder, bone in, trimmed of excess fat 2 tablespoons Dijon mustard 8 anchovy fillets, in oil, drained, halved 6 rosemary sprigs, broken into 3cm lengths 4 garlic cloves, sliced into thin wedges 125ml white wine 125ml good quality chicken stock 1 tablespoon lemon juice Instructions Heat the olive oil in the insert pan of a 5 litre slow cooker or a large frying pan over medium heat. Add the lamb and cook for 2-3 minutes on each side, or until golden all over. Transfer the lamb to a plate and set aside until cool enough to handle. Return the insert pan, if using, to the slow cooker. Using a small sharp knife, pierce about eight 2 cm holes in the lamb. Brush the lamb with the mustard, then push the anchovies, rosemary and garlic into the holes. Place the lamb in the slow cooker, then pour in the wine and stock. Cover and cook on low for 5-6 hours, or until the lamb is tender. Remove the lamb to a warm platter and cover loosely with foil while finishing the sauce. Transfer the pan juices to a saucepan and simmer over medium heat for 5-10 minutes, or until reduced to a sauce consistency (don’t over-reduce or the sauce will become too salty). Stir in the lemon juice. Carve the lamb and serve drizzled with sauce. # Tip: This Lamb shoulder would be perfect with a classic potato mash and crisp steamed baby green beans.