Lamb Rillet

INGREDIENTS

1 kg lamb culotte, leg, or shoulder without bone

1 tsp ground allspice

5 whole cloves

1 tbsp fresh thyme leaves

1 tsp fresh rosemary, chopped

1/2 tsp salt

5 whole black peppercorn

50 g black raisins

1 Christmas beer or any beer

Salt and pepper to taste

METHOD

Remove any tendons from the lamb and cut the meat into cubes.

Put meat and the rest of the ingredients in a deep pot and cook on low heat until meat is tender - about one hour.

Strain the meat and keep the liquid. Set it aside in a bowl.

In another bowl, fork split the meat or split the meat in a hand mixer.

Taste with salt and pepper and add 1-2 dL of the strained liquid to the meat mixture.

Pour the rillet into a tray or form and cover it with the fat from the liquid.

Cover the form with foil or cling wrap and keep in the fridge.

Serve as a delicious Christmas snack with crackers or toast, pickles, and mustard.

Bon appétit! Served on my “Piano” canapé plates.