A seasonal, rolled, boneless shoulder of lamb roasted with fresh rhubarb and served with a rhubarb and cider gravy. This is a simple dish with a cost effective cut of meat.
It’s a quick and simple dish to make and can also be made up to a day in advance.
This has been a classic dish in restaurants for many years and is extremely simple to achieve. The trick is to cook the pear perfectly by adapting the cooking time depending on how ripe the pears are. Add a touch of crème de cassis to give an added fruity note.