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British lamb shoulder with Kasteel Donker

Today we’re cooking with beer with master chef Daniel Molmans. He’s making British lamb shoulder and endive braised in Kasteel Donker.

Preparation time:
2 h

to serve 4


  • 1 ‘British Lamb Quality’ lamb shoulder
  • 330 ml Kasteel Donker
  • 4 heads of endive
  • 12 sprouts
  • 1 celeriac
  • 250 ml milk
  • 250 g soft farm butter
  • 50 g brown sugar
  • Black pepper
  • Bay
  • Salt
  • Thyme



1. Lamb shoulder, salt, black pepper, thyme, bay

Preheat the oven to 180 °C. Debone the lamb shoulder, season with salt, pepper, thyme and bay, and tie up if necessary. Roast the meat in the oven for 1 hour at 180°C.

2. 4 heads of endive, 50 g brown sugar, and a dash of Kasteel Donker

Cook the endive in a pan with butter and caramelise slightly with brown sugar. Deglaze with Kasteel Donker and set the jus aside for the sauce.

3. Celeriac, 250 ml milk

Peel the celeriac. Julienne and cook in water with a little milk. Make a smooth puree from part of the cooked celeriac. Cut the remaining celeriac in cubes and set aside for the dressing. Make 4 cubes of celeriac per person.

4. 12 sprouts

Cook the sprouts in water, allow to cool and cut in half. Set the sprouts aside to serve.

5. Remove the lamb shoulder from the oven and wrap in aluminium foil for 10 minutes. Cut into 4 portions.

6. Remaining Kasteel Donker, 250 g farm butter

Reduce the endive jus with Kasteel Donker and finish with a knob of farm butter.

7. Pipe four swirls of celeriac puree per plate and add the sprouts on top. Place the braised endive in the middle and arrange 4 celeriac cubes on either side. Colour with a blowtorch.

8. Place the meat on top of the endive, pour over the sauce and decorate with the celeriac crisps.