Serving beer with food is the latest foodie trend and the UK’s number one cask brewer, Greene King have teamed up with Michelin-starred chef, Tom Kerridge (who runs the Hand and Flowers pub in Marlow, Bucks. He is one of a handful of Michelin-starred pub chefs in the country) to create a selection of new recipes to accompany your favourite tipple…

In the first of a mini-series we offer a recipe to accompany Old Speckled Hen

Slow Cooked Shoulder of Lamb with Anchovies and Mint

• Zest of 1 lemon
• 1 Lamb shoulder – bone in
• 20 Salted Anchovies – chopped
• 2tbs Fine Capers
• ½ Bunch of Mint – chopped
• 100ml Oil/100ml lamb fat
• 2 Cloves of garlic – grated
• Salt and pepper
• 4tbs Chopped gherkins

1. Place the shoulder of lamb on a rack and then in a roasting tray and cook in an oven at 180ºc for 3.5 hours.
2. Take out and leave to cool.
3. When cooled, flake the meat from the bone and put in a mixing bowl.
4. Mix the olive oil with 100ml of lamb fat from the roasting tray and add to the meat.
5. Then add rest of the ingredients and mix together.
6. Place in individual containers and serve with crusty bread.