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Chef Darren Robertson of Bronte’s Three Blue Ducks restaurant is encouraging all of us to cook with sustainable lamb and beef with a new Facebook app, Target 100. The app invites people to submit their own beef or lamb recipe to be in the running to win an exclusive dining experience hosted by Darren at Three Blue Ducks.

Darren, former head chef of Tetsuya, is passionate about sustainable practices and will be personally judging the recipe entries. “At Three Blue Ducks I only use beef that is sustainably farmed and it’s important for me know and use local suppliers where possible”.



The competition runs until Friday, 14 December 2012.

Ingredients- serves 6

1 lamb shoulder

6 cloves garlic

1 bay leaf

10ml olive oil

1 sprig rosemary

1 sprig of thyme

300ml water

12 sorrel leaves

12 sprigs mint

10g sheep’s milk cheese

1 large beetroot (peeled and cut into strips)

10g sugar

10ml water

Salt and pepper



Method

1. Season the lamb with salt and pepper,   Place in a deep baking tray, smash the garlic herbs and oil, rub into the lamb, cover with tin foil and then cook for 4 hours at 170 degrees.  The lamb is ready when it pulls away from the bone.

2. In a frying pan caramelise the sugar, carefully add the beetroot and the water, cook for 1 minute. Serve on a plate with chunks of lamb, torn mint and crumbled sheep’s milk cheese.



Slow roast a lamb shoulder over the weekend and you’ll have fantastic leftovers for the week. Not only does leftover roast lamb make great sandwiches, use the leftover bone to make lamb and barley soup, and any meat scraps are perfect for a lamb curry.