Lamb scrag cobbler

Lamb scrag cobbler recipe from LandScape slow-cooked meats

Serves 6
1kg lamb scrag
210g chilled butter
1 tbsp rapeseed oil
2 onions, finely chopped
1 garlic clove, finely chopped
2 tbsp cornflour
350ml white wine
200ml vegetable stock
1 head of broccoli, chopped
½ celeriac, cubed
1 tbsp capers
Sprig of mint and thyme, plus extra to garnish
20g fresh flat-leaf parsley, chopped
1 Jerusalem artichoke, grated
350g self-raising flour, plus extra to dust
zest of 1 lemon
2 eggs
sea salt and black pepper

Preheat the oven to 180°C/gas mark 4. Place 10g of the butter and the oil in a large heat- and ovenproof casserole dish and heat until sizzling. Add the lamb scrag, browning on each side for 5 mins, then transfer to a plate. This may have to be done in batches, depending on the size of the dish.

Sauté the onion and garlic in the dish for 10 mins, stirring until soft and translucent. Mix in the cornflour and stir in the wine gradually, followed by the stock. Add the lamb scrag and bring to the boil.

Add the pieces of broccoli and celeriac cubes to the dish with the capers and 1 sprig of the thyme. Season with pepper, and cover with a lid. Cook in the oven for 3 hrs.

Place the remaining herbs and grated artichoke in a mixing bowl with the flour. Add the lemon zest and grate in the remaining butter. Season with salt and pepper, then beat 1 egg in a small bowl. Stir the egg and 2 tbsp cold water gradually into the flour mixture until it forms a thick dough. On a surface dusted with flour, roll out the dough to approximately A4 size, then cut out rounds with a 30mm pastry cutter. Place on a cling-filmed plate and cover with more cling film. Chill until needed.

Remove the casserole, and turn the oven up to 190°C/gas mark 5. Push the scrag ends to the middle of the dish, removing any bones if the meat has fallen off. Place the cobbler rounds in the pot, around the sides.

Beat the remaining egg in a small bowl and brush the cobblers with it. Return the dish to the oven, uncovered, and cook for a further 20-25 mins. Serve garnished with herbs.

Other slow cooked meat recipes in our Nov/Dec 2016 issue:

  • Braised lamb shanks
  • Slow-cooked barbecued pork ribs
  • Pig cheek stew
  • Slow-cooked ham hock
  • Pot roast beef brisket with beetroot, swede and whisky

For back issues click here, or to subscribe to LandScape click here.

Pheasant and apple casserole

Serves 4
4 pheasant breasts
salt and freshly ground black pepper
1 onion
1 clove garlic
2 tbsp rapeseed oil
100g smoked bacon lardons
2 tbsp plain flour
150ml dry white wine
350ml chicken stock
2 Granny Smith apples
1 large sprig thyme
2 bay leaves

Season the pheasant with salt and pepper. Chop the onion and garlic. Heat the oil in a large saucepan and cook the pheasant breasts until browned. Remove and set to one side. Add the onion and bacon to the pan and cook until the onion has softened then add the garlic. Sprinkle over the flour and stir, cooking for 1 min. Add the wine and stock a little at a time, stirring well between each addition to ensure no lumps form.
Peel and thickly slice the apples. Add to the pan with the thyme and bay leaves. Return the pheasant to the pan and bring to the boil. Reduce the heat and simmer gently for 20 mins.

Other pheasant recipes from our Nov/Dec 2014 issue:

• Roast pheasant with spiced bread sauce
• Pheasant breasts in cider
• Pheasant pie
• Honey-glazed pheasant with celeriac
• Pot roast pheasant

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Celeriac and lamb hotpot

Serves 6
1 small celeriac, peeled and diced
1 large onion, peeled and sliced
2 carrots, peeled and chopped
2 tbsp rapeseed oil
800g stewing lamb
2 tbsp plain flour
2 tbsp Worcestershire sauce
400ml lamb or beef stock
2 large potatoes
25g butter

Peel and dice the celeriac. Heat 1 tbsp of the oil in a large frying pan and brown the lamb in batches over a high heat. Remove each batch to a plate. Add the remaining oil to the pan and add the peeled onion and cook until softened. Add the carrots and celeriac. Cook, stirring from time to time, until the ingredients start to brown.
Return the lamb and any juices to the pan and stir to mix. Sprinkle the flour into the pan, continue stirring and cook for 1 min. Add the Worcestershire sauce and the stock a little at a time, stirring well between each addition. When all the stock has been added, transfer the mixture to a casserole dish.
Peel and thinly slice the potatoes and layer over the top of the lamb and vegetables to cover. Dot the top with butter and cover before putting in the oven, 160C/gas mark 3 for 1 hr. Remove the lid and continue to cook for a further 45 mins until the top is golden.

Other celeriac recipes in our Jan/Feb 2014 issue:

• Crispy neeps and celeriac tatties
• Celeriac and chunky Cheddar soup
• Sausages with celeriac champ
• Celeriac, bacon and potato pie
• Winter celeriac slaw with herb-encrusted pork chops

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.