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Sussex lamb with fresh pasta

Simon Boyle

This rich, meaty pasta has the perfect combination of Sussex lamb and all its juices, and traditional Italian touches.


Stuff you’ll need

1.25kg fresh egg pasta
1.5kg Mirepoix (white onion, carrots, celery, leeks)
2.5kg lamb stock
1l white cooking wine
2kg lamb shoulder
70g rosemary
100g capers
250g Sussex charmer, to garnish
150g parmesan
Bay leaves
Salt and pepper

Serves: 10
Prep time: 30 mins
Cook time: 6 hours

Get Stuck In

1. Preheat the oven to 130°C conventional bake.

2. Heat a little oil in a large frying pan over a high heat. Add the lamb, skin side down, and cook until browned. Turn it over and brown the other side until browned, then set aside on a plate. Drain excess fat from the pan.

3. Reduce the heat to medium-high, add the butter to a pot and cook the veg for a few minutes until golden.

4. Add the wine, turn up the heat and let it bubble rapidly for a minute. 

5. Add the stock, rosemary stalks, bay leaves. Stir and carefully pour everything into your largest roasting dish.

6. Add the lamb to a deep gastro tray, skin-side up, cover the tray tightly with tinfoil and bake in the oven for 5 hours or until falling off the bone. Transfer the lamb to a warmed plate and cover with the foil. Let it rest for 10-15 minutes before pulling it off the bone in chunky pieces.

7. Pour the remaining juices through a sieve into a clean saucepan. Add some cornflour and boil until reduced to a nice pouring sauce. Taste and season.

8. Deep fry the capers and sprinkle them just before you serve up. 

9. Cook the fresh pasta in boiling salty water and cook it around 2-3 minutes. Transfer it with the meat and sauté it together for a minute. Add parmesan, Sussex charmer and capers to serve.