Inch's Apple Cider Braised Lamb Tacos

The secret to these incredible Mexican inspired lamb tacos? Inch's apple cider.

Done in 4 hours

Serves 6-8

Dish by Hugh Woodward

Ingredients

For the lamb rub:

1 tbspblack peppercrosn

1 tbsp fennel seeds

1/2 tbsp yellow mustard seeds

1/2 tbspdried mint

1 tsp pul biber

1 tbspsalt

1 bone in shoulder of lamb

For the braise:

1 tbspolive oil

10 shallots, peeled

6garlic cloves

1 bottleInch's Apple Cider

500mllamb stock

1 sprigrosemary

1 sprigthyme

Slaw:

1/2a small celeriac

2 apples, shredded

3 tbspdijon mustard

75mlolive oil

2 tbspcider vinegar

sea salt and freshly ground black pepperto taste

Green sauce:

1 large bunchmint, finely chopped

1 small bunchparsley, finely chopped

1garlic clove, crushed

2anchovies

1 tspcapers

2 tspcider vinegar

70mlolive oil

to tastesea salt and freshly ground black pepper

To serve:

8 or morefluffy naan or small flatbread

to tastepickled red onions

These tacos are so delicious - gently spiced, melt in your mouth lamb with a piquant green sauce, punchy celeriac remoulade and a drizzle of cider-rich braising juices to finish. And all made using locally sourced ingredients, just like Inch's, who source their apples within 40 miles of their mill.

Method

Take the peppercorns, fennel seeds and mustard seeds and toast them in a frying pan until fragrant. Bash them in a pestle and mortar until finely ground, then add the mint and salt. Bash until everything is combined.

Stab the lamb shoulder all over and rub with the spice mix, then leave covered in the fridge, preferably overnight.

Preheat the oven to 200c.

Heat the olive oil in a large casserole and brown the shallots and garlic cloves. Add the cider and turn up the heat until the alcohol has evaporated. Add the stock, then the rosemary and thyme, then place the lamb on top of that. Roast for 20 minutes then turn the heat down to 130°c. Cook until meltingly tender, roughly 4 hours.

Meanwhile, make the green sauce - whisk together the herbs, garlic, anchovies, capers and vinegar, then slowly add the olive oil to make a smooth sauce. Cover and set aside.

Finally, make the remoulade. Cut the celeriac into thin strips using a mandolin. Repeat with the apple. Whisk together the mustard, oil and vinegar until you have a smooth emulsion. Toss with the celeriac and apple, then season to taste.

Shred the lamb and reduce the cooking liquids, passing them through a sieve to make smooth jus.

Heat the naan breads in a dry frying pan until toasted and pliable. Wrap in a tea towel to keep warm. Serve them with the lamb, the slaw, the green sauce and a drizzle of the lamb juices. Finish with the pickled red onions.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.