cooklybookly
favorite
print
rate
Serves
US | Metric
Ingredients
For the ragu
  • 1 kg lamb shoulder
  • 150 g smoked bacon lardons
  • 2 onions finely diced
  • 2 carrots finely diced
  • 2 celery sticks finely diced
  • 1 sprig of fresh rosemary
  • 2 bay leaves
  • 4 garlic cloves chopped
  • 1 tbsp Worcester sauce
  • ½ bottle of decent red wine
  • 1 tin of chopped tomatoes
  • 300 ml passata
  • 200 ml lamb stock
  • seasoning
For the béchamel
  • 25 g salted butter
  • 25 g plain flour
  • 400 ml warm whole milk
  • 1 tsp Dijon mustard
  • 1 bay leaf
  • 100 g mature cheddar cheese grated
  • 25 g parmesan cheese grated
  • seasoning
To build the lasagna
  • Lasagna pasta sheets
  • 150 g grated wensleydale cheese
  • 25 g grated parmersan cheese
  • 1 handful fresh basil leaves
Slow cooked Lamb Shoulder Ragu Lasagna with Wensleydale cheese Slow cooked Lamb Shoulder Ragu Lasagna with Wensleydale cheese
Slow cooked Lamb Shoulder Ragu Lasagna with Wensleydale cheese
with Wensleydale cheese

It may not be the best looking food I’ll ever make but it is comfort levels off the scale, Give it a save it’s worth a try!

Prep 45 minutes
Total 5 hours
  1. Pre heat oven to 150℃.
  2. Heat a large oven proof dish on a hob with a splash of olive oil, brown the lamb shoulder and season. When brown all over remove from the pan and set aside.
  3. Add bacon to the pan and render some fat out before adding the onion, carrot, celery, garlic rosemary and bay.
  4. Colour the veg well then return the lamb to the mix.
  5. Deglaze the pan with the wine then add the stock, Worcester sauce, tomatoes, passata and season.
  6. Cover and cook in an oven for a minimum of 4 hours but 5 is better - after this time the lamb should just fall apart.
  7. Remove all bones from the shoulder and discard
  8. Leave the ragu on a slow simmer “pulling” the lamb shoulder meat with two forks. The ragu should be pretty thick before you build the lasagna.
  9. While the ragu is simmering make the béchamel by heating butter and flour together before adding the warm milk ladle a time, constantly stirring.
  10. Once all the milk is added and a smooth sauce is forming, stir in the remaining ingredients apart from the cheese and cook on a very low temperature until all the flour taste has gone
  11. Add the cheese, stirring well and then this is ready to use.
  12. Layer up the components with Wensleydale in the middle and bake for 40 mins at 180℃ done!


Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Slow cooked Lamb Shoulder Ragu Lasagna with Wensleydale cheese
with Wensleydale cheese

It may not be the best looking food I’ll ever make but it is comfort levels off the scale, Give it a save it’s worth a try!

favorite
print
rate
Prep 45 minutes
Total 5 hours
Serves
US | Metric
Ingredients
For the ragu
  • 1 kg lamb shoulder
  • 150 g smoked bacon lardons
  • 2 onions finely diced
  • 2 carrots finely diced
  • 2 celery sticks finely diced
  • 1 sprig of fresh rosemary
  • 2 bay leaves
  • 4 garlic cloves chopped
  • 1 tbsp Worcester sauce
  • ½ bottle of decent red wine
  • 1 tin of chopped tomatoes
  • 300 ml passata
  • 200 ml lamb stock
  • seasoning
For the béchamel
  • 25 g salted butter
  • 25 g plain flour
  • 400 ml warm whole milk
  • 1 tsp Dijon mustard
  • 1 bay leaf
  • 100 g mature cheddar cheese grated
  • 25 g parmesan cheese grated
  • seasoning
To build the lasagna
  • Lasagna pasta sheets
  • 150 g grated wensleydale cheese
  • 25 g grated parmersan cheese
  • 1 handful fresh basil leaves

  1. Pre heat oven to 150℃.
  2. Heat a large oven proof dish on a hob with a splash of olive oil, brown the lamb shoulder and season. When brown all over remove from the pan and set aside.
  3. Add bacon to the pan and render some fat out before adding the onion, carrot, celery, garlic rosemary and bay.
  4. Colour the veg well then return the lamb to the mix.
  5. Deglaze the pan with the wine then add the stock, Worcester sauce, tomatoes, passata and season.
  6. Cover and cook in an oven for a minimum of 4 hours but 5 is better - after this time the lamb should just fall apart.
  7. Remove all bones from the shoulder and discard
  8. Leave the ragu on a slow simmer “pulling” the lamb shoulder meat with two forks. The ragu should be pretty thick before you build the lasagna.
  9. While the ragu is simmering make the béchamel by heating butter and flour together before adding the warm milk ladle a time, constantly stirring.
  10. Once all the milk is added and a smooth sauce is forming, stir in the remaining ingredients apart from the cheese and cook on a very low temperature until all the flour taste has gone
  11. Add the cheese, stirring well and then this is ready to use.
  12. Layer up the components with Wensleydale in the middle and bake for 40 mins at 180℃ done!


Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Our social features are coming soon