Higher Ground At Home meal experience: Slow-cooked lamb with Helles 4-Pack
Available for Friday and Saturday Manchester Delivery customers. Please order by 8pm prior to the day of delivery and include the appropriate Local Delivery Slot for your postcode alongside this pack in your order.
Enjoy a high-quality restaurant dining experience from the comfort of your home, and sharpen your cooking skills at the same time.
Our good friends at Higher Ground have put together a delicious meal experience that will help you add a bit of excitement to lockdown life.
You can even cook along with Higher Ground head chef Joseph Otway on IGTV at 7pm on Friday night but the video will also be available for those who want to watch it later. Just follow @highergroundmcr on Instagram.
Their 29-Minute Menu includes four dishes to feed two people, complete with a 4-pack of Cloudwater's Helles.
These dishes are to be finished off in your home in 29 minutes, and come with instructions on how to do so, which you can read below.
Menu #6 consists of:
- Slow-cooked lamb from Jane’s Farm in Nantwich
- Baby gem lettuce, roasted garlic aioli and orange
- Charred spring onions and blackened apple
- Courgette with bay leaf dressing and sunflower seeds
- Carroll’s potato salad
- 4 x cans of Cloudwater Helles
As this is the final version of ‘Joe’s 29 Minute Meals’ we wanted to take the opportunity to collaborate with our friend Jane of @janesfarmshop .
Jane is a regenerative cattle farmer based in Nantwich, Cheshire. Her farming methods are incredibly inspiring; working in ways that actively benefits and regenerates the soil and the wider ecosystem.
In this menu pack we are featuring a slow-cooked hogget shoulder. This is an animal that’s been reared to around a year of age, so older than a lamb but not yet a mutton. Way back in the beginning of my career we used to make a delicious warm lamb salad. This is the Higher Ground take on that salad. Other ingredients include, yes, more Carroll’s potatoes, beautiful English courgettes, spring onions and lettuces.
- Pour yourself a cold can of Cloudwater Helles lager.
- You will need a frying pan, two mixing bowls, a cutting board, a peeler and a knife.
- You can start by marinating the courgette salad. When courgettes are tender and fresh like this, its great to eat them raw just lightly marinated and seasoned so they wilt.
- Peel the courgette into ribbons into a mixing bowl. Add the dressing, some salt and set aside. Keep the sunflower seeds and mint separate to add at the end.
- Prepare the baby gem by breaking the leaves down, rinsing and drying them.
- Heat your frying pan and when it is nice and hot, add a few drops of cooking oil. Add your shredded lamb to crisp and crackle and get some caramelisation. Season well with salt, pepper and the lamb spice mix.
- Once it’s crispy, place the lamb mix into a small bowl while we focus on cooking the spring onions.
- In the same pan that the lamb has been cooked in, heat another few drops of olive oil and add the onions whole, tucking them nicely into the pan. The heat should be hot enough to cook them quickly with some char. Season with salt and pepper.
- On a plate, add the burnt apple dressing and place the softened onions on top.
- Plate the lettuce leaves and cover with the crispy lamb, dollops of aioli and the orange pieces.
- Finish the courgette salad with the mint and sunflower seeds.
- Top the potato salad with the crumble and eat everything together.