Swiss Style Terrick Lamb
Shoulder of Terrick Lamb
œ pint red wine
Quantity of mushrooms
1 pint beef stock with a few gravy granules thrown in
3 lamb stock cubes
Serve with whole steamed pears (one for each person), baby courgettes and
mashed root vegetables (parsnips, carrots, sweet potato).
This recipe is based on Fribourg Benichon Lamb, a Swiss dish served during the great Thanksgiving festival of Benichon (blessing) at the end of the summer in the Canton of Fribourgh. We came across it during our family holiday in the beautiful country of Switzerland in the summer of 2006 and adapted the recipe to create our own version.