LAMB SCOTCH NECK FILLET BRAISED IN GOATS MILK

Braising lamb in milk is a guarantee of rich and meltingly tender results. In simple terms, the lactic acid and calcium in the milk relax the muscle protein and connective tissues, aiding tenderisation.  As the milk reduces during cooking it becomes sweeter, taking on the flavours of the aromatics while infusing the meat. Scotch neck fillet is cost-effective and comes in varying portion sizes at Torello Farm, so the recipe can be easily divided or multiplied for more, or fewer servings. Plus cooking times are much shorter than when using a larger cut like a shoulder. Serve with a mash, like potato or parsnip, to soak up the cooking juices and a winter bitter leaf salad, such as radicchio or witlof, to cut through the richness.

serves 4

1 tablespoon extra virgin olive oil (or vegetable oil)

2 x 500g grass-fed lamb scotch neck fillet

salt

500ml Main Ridge Dairy goat milk

6 garlic cloves, peeled

2 sprigs of rosemary, about 12cm long

Peel of half a lemon, pith removed

Finely grated zest of half a lemon

Remove the meat from the fridge 30 minutes before cooking. Pat dry with paper towel, then lightly sprinkle all sides with salt and set aside on a plate. Have ready a casserole with a tight-fitting lid (such as a cast-iron enamel), just large enough to fit meat side by side.

Heat oil in heavy based stove top casserole over high heat. Add scotch neck fillet and cook until browned each side, about a total of 4-5 minutes. Add the milk, garlic, rosemary and lemon peel then bring just to a boil and immediately reduce heat to low so there’s just a slight murmur of the liquid happening. Place a round of baking paper over the surface and cover with lid. Cook for one hour, turn the meat over, replace the paper and lid and continue cooking for 30-45 minutes or until the meat pulls apart easily and is very tender. Season with salt and a grinding of black pepper, to taste. The milk will reduce and form curds.

To serve, pull meat apart with two forks and transfer to a platter. Ladle off any layer of fat on the surface of the remaining cooking liquid and discard. Strain the cooking liquid though a fine sieve to remove the curds, lemon and rosemary leaves, then pour over the meat. Sprinkle over the lemon zest. Serve straight away.

 Recipe by Fiona Hammond, July 26