Swiss Style Terrick Lamb

Serves 4

Ingredients:

Shoulder of Terrick Lamb

½ pint red wine

4oz raisins

thyme

Quantity of mushrooms

1 onion

1 pint beef stock with a few gravy granules thrown in

3 lamb stock cubes

Method:

• Place the shoulder of Terrick Lamb is a large casserole dish.  Pour the red wine over and sprinkle with raisins and thyme.  Cover and leave to marinate overnight in fridge.
• Heat oven to 220oC for 10 minutes, then turn down to 150oC and put casserole dish into oven for 3½ hours.
• Check occasionally and turn joint if desired.
• One hour before the end of cooking add mushrooms and onion.
• Half an hour before end of cooking add the beef stock, with three lamb stock cubes added.

Serve with whole steamed pears (one for each person), baby courgettes and

mashed root vegetables (parsnips, carrots, sweet potato).

This recipe is based on Fribourg Benichon Lamb, a Swiss dish served during the great Thanksgiving festival of Benichon (blessing) at the end of the summer in the Canton of Fribourgh.  We came across it during our family holiday in the beautiful country of Switzerland in the summer of 2006 and adapted the recipe to create our own version.