WOOD ROASTED LAMB SHOULDER & WHITE BEANS

INGREDIENTS

1 Lamb Shoulder
2 TBSP OLIVE OIL
FIELD BLENDS SALT, PEPPER & GARLIC BLEND
1 WHITE ONION
1 CLOVE OF GARLIC
SPRIG OF THYME
1 LITRE OF CHICKEN STOCK
1 TIN of WHITE BEANS
a handful of CAVOLO NERO

METHOD (Serves 4)

We did this in the Gozney woodfired oven, inspired by this amazing recipe by Gill Meller. It could easily be done in an oven at home, but we love it done outside over wood fire.

In a heavy bottom roasting dish, cover a lamb shoulder in good quality olive oil. We used Saint Rosalia.  
Season generously with around 2 tbsp Field Blends salt, pepper and garlic blend.
Put into the oven until brown and the fat has rendered out
Roughly slice one onion and add to the roasting pan and pop it back in the oven until they’re softened.
Add 1L of good quality chicken stock
Add a whole bulb of garlic, chopped in half.
Add a sprig of thyme, rosemary or bay leaf or whatever green herb you have available to you.
Cook down until the lamb is soft, and falling off the bone.
Stir in a jar of white beans, we used Bold Bean Co. organic white beans
Add a few handfuls of cavolo nero
Heat through, shred the meat off the bone and serve in a bowl with more olive oil.
Finish off with a little more Field Blends salt, pepper and garlic blend.