Spring Lamb Ragù with Fresh Paccheri Pasta and a Mint Crumb

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STORY

This dish is one of a series of limited edition National BBQ Week recipes, crafted by our head chef, Roberta, in collaboration with the experts at Scotland’s finest butcher, Donald Russell.

Distinguished by its exceptional fat marbling throughout, the shoulder cut of lamb is the highlight of this week’s ragù - slow-cooked to help intensify the incredible flavour of the meat and yield a melting, succulent result. This week, we've sourced our lamb shoulder from the butchers at Donald Russell, who hold a Royal Warrant in recognition of the exceptional quality of their meats, used in Michelin-starred restaurants and some of the most prestigious hotels worldwide.

This dish is packed with flavour, in part because of the supreme quality of the meat used, but also because of the wonderful aromatics infused during the cooking process. To accentuate the natural, sweet aroma of the meat, we infuse the ragù with a bouquet garni (‘’garnished bouquet’’ in French, denoting a bundle of herbs tied together during cooking) of rosmarino (rosemary), timo (thyme), in a nod to the British culinary tradition, un po 'di menta (a hint of mint).

The good pour of tannic red wine added to the base of the sauce – moments after first searing the shoulder joint – brings depth and added flavour, whilst the pasta served with (here, paccheri) is robust enough to hold up to the rich sauce, gathering up pockets of ragù in its cavernous interiors.

This week, we've included a limited edition mint pangrattato (crumb) to further tease out the wonderful flavour and aroma of this very special cut of lamb from Donald Russell's butchers.

Note: Please consume or freeze our pasta and sauces within 2 days of delivery.

INGREDIENTS

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RECIPE CARD

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NUTRITION

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