Pressed Shoulder Lamb with Artichoke Purée, Lemon Thyme Jus & Crispy Lamb Crumb

Pressed British diced lamb shoulder served with silky artichoke purée, lemon thyme jus and crispy lamb crumb – recipe and image created by Nicol Retailer

Pressed Shoulder Lamb with Artichoke Purée, Lemon Thyme Jus & Crispy Lamb Crumb

This fine-dining lamb recipe showcases British diced lamb shoulder, slow-cooked until tender, then pressed and plated for an elegant, restaurant-style finish. Served with silky artichoke purée, a light lemon-thyme jus and crisp lamb crumb, it delivers deep flavour, refined texture and modern presentation. Ideal for premium menus, special occasions and elevated home cooking.

Course Main Course

Cuisine British (with a modern twist)

Diet Gluten Free

Keyword British lamb shoulder recipe, diced lamb shoulder, fine dining lamb,, lamb main course, modern British cuisine, premium lamb recipe, pressed lamb shoulder, slow-cooked lamb

Prep Time 30

Cook Time 2 45

Chilling / pressing time: 4

Servings People

Calories 520

Ingredients

Lamb

Lemon Thyme Jus

Reserved lamb cooking liquor
200 ml lamb stock
Zest of ½ lemon
Few thyme leaves

Artichoke Purée

400 g Jerusalem artichokes, peeled and sliced
30 g unsalted butter
80 ml double cream
Salt to taste

Crispy Lamb Crumb

To Finish

Micro herbs (chervil, thyme tips)
Extra virgin olive oil
Cracked black pepper

Instructions

Cook & Press the Lamb

Season lamb lightly with salt and white pepper.
Sear gently in oil until just coloured.
Transfer to a small casserole with bay, thyme and stock (just covering).
Cover tightly and cook at 150 °C for 2½–3 hours until tender but intact.
Remove lamb carefully, reserve all cooking liquid.
Press lamb firmly between trays lined with parchment and chill for 4 hours or overnight (recommended for best fine-dining presentation). Cut into neat rectangles before serving.

Artichoke Purée

Simmer artichokes in lightly salted water until very soft.
Drain thoroughly.
Blend with butter and cream until silky smooth.
Pass through a sieve for restaurant-level texture.
Keep warm.

Lemon Thyme Jus

Combine reserved lamb liquor with additional stock.
Reduce gently until glossy and savoury.
Finish with lemon zest and thyme leaves — subtle, not sharp.

Crispy Lamb Crumb

Finely chop lamb trimmings.
Fry slowly in olive oil until crisp and golden.
Drain and season lightly.

Fine-Dining Plating

Spoon a smooth oval of artichoke purée off-centre on a warm plate.
Place 2–3 pieces of pressed lamb on top.
Nap lightly with lemon thyme jus (never flood).
Sprinkle a restrained line of crispy lamb crumb for texture.
Finish with micro herbs, cracked pepper and a drop of olive oil.
Clean plate. Intentional spacing. Calm confidence.

Notes

This recipe has been thoughtfully developed to showcase the full potential of British diced lamb shoulder, a cut celebrated for its rich flavour, natural marbling and exceptional performance in slow cooking. When treated with patience and care, lamb shoulder transforms into something truly special — deeply savoury, tender, and refined.

The key to this dish lies in gentle, low-temperature cooking, which allows the connective tissue in the lamb shoulder to break down gradually, resulting in a melt-in-the-mouth texture without losing structure. Pressing the lamb after cooking is a fine-dining technique that elevates the presentation, giving clean, elegant portions while intensifying flavour.

Paired with a silky artichoke purée and a light lemon-thyme jus, the lamb remains the star of the plate, balanced by subtle freshness and aromatic depth. This restrained approach ensures the natural character of British lamb shines through, making the dish both luxurious and approachable.

Using high-quality, responsibly sourced British lamb not only guarantees consistency and flavour, but also supports traceability and trusted farming standards. This recipe is perfect for special occasions, elevated home dining, or premium menu inspiration — proof that with the right technique, lamb shoulder can rival any prime cut.

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