SPRING 2024 Mid-Western Living | 35 SLOW COOKED BALSAMIC & GARLIC SHOULDER OF LAMB IN THE KITCHEN with Tamara Ingredients 1 boned shoulder of lamb 1 1/3 cups balsamic 3 cups chicken stock 6 sprigs rosemary 8 cloves garlic 2 Tsp brown sugar Preheat oven to 180°C. Place lamb, vinegar, stock rosemary, sugar and garlic in a deep baking dish. Cover with a lid or foil and bake for 3.5 hours. Turn oven up to 200°C and bake for further 30 minutes. Serves 6 Once lamb has browned, remove from pan to rest. Pour juices into a cold bowl so fats will solidify. Scrape off fat then put remaining pan juice in a saucepan and bring to boil and reduce slightly. Slice lamb. It will crumble and fall apart in chunks. Pour over pan juices and serve. Enjoy with lashings of whipped feta and your favourite sides or with flatbread or tortillas and crisp peppery salad greens. UPCOMING COOKING CLASSES SEPTEMBER Sunday 1st Cannoli Making Workshop Saturday 14th Gnocchi from scratch Sunday 22nd Italian Feast Sunday 29th Pasta making OCTOBER Sunday 6th Gyoza from scratch Tuesday 8th Kids Class: Asian dumplings Saturday 12th Pasta making Sunday 20th Cannoli making workshop NOVEMBER Saturday 2nd Italian Feast Saturday 9th Christmas cooking class Saturday 16th Gyoza from scratch Sunday 17th Discovering Ottolenghi Saturday 17th Christmas cooking class Tamara Howorth founded The Little Cooking School in 2018, and has established one of Mudgee’s must-do culinary experiences. Stop by for cooking classes, private dining, local produce and delicious in-house ready-made meals. Find us Located at 7/69 Market St, Town Hall Arcade (just off the Byron Place car park) Learn more littlecookingschoolmudgee.com.au Contact us info@littlecookingschoolmudgee. com.au or 0400 417711 Follow us @littlecookingschoolmudgee Book online
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