Some dishes are flashy. Some are showstoppers. And some—some just work every single time. If I had a pound for every time a client requested slow cooked lamb shoulder, I would probably be writing this from a beach in Portugal with a spritz in hand.
But I am not. I am in my kitchen in Cornwall, prepping that exact dish once again. And honestly? I still love cooking it.
There is something about slow cooked lamb that brings people together. It smells incredible. It falls apart with a spoon. It feels indulgent without being fussy. And it is got this quiet wow factor that makes it perfect for sharing at the table.
Why This Dish Works
When people book a private dining experience, they want two things: comfort and occasion. This dish delivers both.
It has deep flavour, rich texture, and that feeling of something you cannot just knock up on a Tuesday night. But it is also warm, familiar, and deeply satisfying. It hits every note.
I usually serve it with a creamy celeriac mash, seasonal greens, and a rosemary and red wine jus that has been reduced to within an inch of its life. It is one of the anchor dishes in A Private Table, and with good reason.
The Stories That Come With It
I have served this dish at weddings, birthdays, reunions, anniversaries, and even a funeral celebration of life. Every time, it brings the same reaction—silence for the first bite, then someone saying, “That is the one.”
One client in particular has booked me four times, and each time she insists on this lamb dish as the main course. Her family now refers to it as “Dave’s lamb,” and it has basically become a tradition in their household.
Variations on a Theme
The beauty of a dish like this is how adaptable it is. You can take the same base technique and shift the flavour profile depending on the season or event.
- In spring, I might add crushed peas and mint oil for a lighter edge.
- In autumn, it could be paired with braised lentils and spiced squash.
- In winter, it is all about bold, dark flavours—think garlic, rosemary, and deep red wine.
But the core idea stays the same: let time do the hard work, and treat the ingredient with respect.
Why Clients Keep Coming Back
Private dining is not about reinventing the wheel every night. It is about delivering consistency with care. People book me because they know the lamb will be tender, the mash will be silky, and the jus will make them want to lick the plate. And honestly, that is what makes it fun to cook again and again.
There is also a bit of nostalgia baked in. For a lot of clients, this kind of dish reminds them of family meals, Sunday roasts, or meals shared with people they love. I just give it a bit more refinement, better seasoning, and a sense of occasion.
Behind the Scenes
Want to know the secret? It is all in the prep. The lamb gets marinated overnight in garlic, rosemary, lemon, and olive oil. Then it is seared hard to build a crust, before going low and slow for at least five hours. By the time it comes out of the oven, it is practically collapsing under its own weight.
The jus starts as a proper stock, built from bones and veg roasted until they are nearly burnt, then deglazed with wine and reduced until it clings to the spoon. It is not fancy. But it is done right.
Would I Ever Take It Off the Menu?
No chance. As a chef, it is tempting to chase new ideas. But there is also something special about a dish that people genuinely look forward to. When clients tell me in advance that they hope the lamb is on the menu again, that is not boring—it is brilliant.
It means we are building traditions together. That is what private dining should be about. Food that feels familiar, personal, and just a little bit elevated.
Want to Try It?
If you are curious about what makes this dish so popular—or you have a crowd to feed and want something that always delivers—book your private dining experience today. I will bring the lamb, the mash, and the kind of service that makes it feel like the best meal of the year.
- 📍 Explore Private Dining Experiences
- 📖 Order My Cookbook: A Private Table
- 📅 Book a Private Chef Experience
See you at the table 🍽️