1 Shoulder of lamb

2 mandarins

80g Black Garlic

300g Meridith Dairy Marinated Goats Cheese

3 large beetroots peeled and diced into 2cm chunks
8 small shallots peeled

Olive oil for roasting

2 parsnips peeled and sliced into 3cm rounds

30g butter

handful of mixed salad leaves

2 heads fresh garlic

fresh mint leaves for serving

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Slow cook lamb shoulder in slow cooker for at least 8 hours.  Drizzle olive oil onto beetroots and shallots and roast at 180 degrees for 1 hour, adding the unpeeled garlic cloves 1/2 an hour into cooking. 

For the parsnip puree, add parsnip to boiling water and cook for 15 minutes or until tender.  Drain parsnips and puree with a stick blender.  Add butter and salt & pepper to taste.

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Arrange salad leaves on a large platter and top with shredded meat, vegetables and mandarin segments.  Dot parsnip puree around platter and finish off with cloves of Black Garlic, goats cheese and fresh mint leaves.

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