This delicious dish is perfect for entertaining. If you can’t find lamb cheeks, you can use chopped merino shoulder of lamb to make this dish.


  • 2 tbsp olive oil

  • 25 g (1 oz) butter

  • 750 g (1 lb 10 oz) lamb cheek

  • 1 carrot, peeled and chopped

  • 1 small red onion, peeled and chopped

  • ¼ leek, white and pale green part only,

  • chopped

  • 1 celery stalk, chopped

  • 125 ml (4 fl oz) red wine

  • 3 tbsp ruby port

  • 500 ml (17 fl oz) lamb stock

  • 2 sprigs thyme

  • 1 stalk rosemary

  • 1 bay leaf

  • 6 black peppercorns

  • muslin bag

  • 4 stalks cavelo nero or kale, thick stalk

  • removed and discarded and leaves torn

  • into pieces and softened in butter

  • Semi-dried mushrooms

  • 6 field mushrooms

  • 2 tbsp olive oil

  • salt and freshly ground black pepper

  • Pappardelle

  • 250 g (9 oz) dried pappardelle

  • 1 tbsp olive oil


  • 1.

    Preheat oven to 150°C (300°F). Heat the olive oil and butter in a large frying pan over medium–high heat. Cook the lamb cheeks (in batches to prevent overcrowding) until brown on both sides. Transfer

  • 2.

    To an ovenproof casserole dish as you go.

  • 3.

    Reduce heat and add the chopped vegetables to the frying pan and cook until just beginning to colour. Place in the casserole dish.

  • 4.

    Add the wine and port to the frying pan, increase the heat and bring to the boil. Add the stock and bring to a simmer. Season with salt, then pour over the lamb and vegetables.

  • 5.

    Place the herbs and black peppercorns in a muslin bag and add to the lamb. Cover the casserole dish with the lid and cook in the oven for 2½ –3 hours until the lamb cheeks are tender.

  • 6.

    Remove the dish from the oven. Carefully lift out the lamb cheeks and place on a large warmed plate. Cover with foil and a clean tea towel. Strain the stock into a saucepan, place over a medium–high heat and reduce by one-third and set aside.

  • 7.

    For the semi-dried mushrooms, preheat the oven to 190°C (375°F). Lightly oil a shallow baking tray. Slice the field mushrooms, about 5mm (1/4 in) in thickness. Place on the tray in a single layer and drizzle with the olive oil. Season with salt and freshly ground black pepper. 

  • 8.

    Bake the mushrooms until golden and beginning to dry out.

  • 9.

    Meanwhile, place the pappardelle in a large saucepan of lightly salted boiling water and cook until al dente, about 7 minutes.

  • 10.

    Drain and refresh under cold water. Drain again. Drizzle with the olive oil to prevent sticking and set aside.


For more tasty recipes visit Botswana Butchery

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