This recipe comes to us from the kitchen of James Kummrow, Head Chef, Fatto.
James was a regular instructor at the Neff Market Kitchen Cooking School which closed in May 2020.
- 1 square cut lamb shoulder
- 6 shallots peeled
- 10 garlic cloves peeled
- 2 lemons (zest & juice)
- 6 brown anchovies
- 2 red chillies
- 100 ml extra virgin olive oil
- sea salt
- black pepper
- 1 sprig rosemary
- 1 sprig thyme
- 700 ml dry white wine
- white chicken stock
Leave lamb shoulder on the bone, season well with salt & pepper.
Caramelise all sides in casserole dish that you will be braising in with a small amount of vegetable oil.
Remove from heat and deglaze with white wine.
Add remaining ingredients except chicken stock.
In a separate pot, bring the chicken stock to the boil then add enough to cover ¾ of the lamb shoulder.
Cover and cook in a fan forced oven at 150°C for five hours.
Remove from oven, remove lid and let stand for one hour.
Remove shoulder from liquid, and begin to carefully shred the meat to your desired size of chunks.
Strain, skim and reduce sauce by 50%, then mix this back through the picked lamb, and it is ready to serve.
Head Chef, Fatto
James commenced his professional training at Raymond Capaldi and Gary Mehigan’s Fenix, where he spent over three years being mentored by some of Melbourne’s top talent at the Richmond venue. Teaming up with Rosa Mitchell, now of the eponymous Rosa’s Canteen, they set up shop at Journal Canteen on Flinders Lane, where James transformed Rosa’s traditional Italian home-style cooking into a refined restaurant offering. Joining the team at Church St Enoteca, a Chef’s Hat was achieved in the 12 months he spent at the venue.
James describes working in Britain at the two Michelin-starred The Square in Mayfair with the acclaimed chef Phillip Howard as his most career defining role. He also spent time at the two Michelin-starred The Vineyard, Newbury as well as at TATE Britain, TATE Modern and managing luxury accommodation in Mont Blanc, Chamonix, France.
Returning to Australia, James accepted a position as Sous Chef, working for 2 years at the Dunkeld Royal Mail Hotel in rural Victoria, credited at that time with three Chef’s Hats. In November 2013 James joined the Van Haandel Group becoming both Venue Manager and Head Chef at Fatto, the very successful Bar & Cantina in the heart of Melbourne’s arts precinct.
100 St Kilda Rd, Melbourne VIC 3004