It’s been a while since I made this. Actually. I’m not sure that I ever did make brawn like this myself.

My nan used to make this regularly and I loved it. She would make it especially for me when I went to visit as a special treat.

This was all very well until one day I lifted the lid on the huge pot that she used for the first stages. When I saw the sheep’s head and pig trotters in there, it no longer held its original appeal.

A couple of days ago I put this version together, made with lamb neck chops, flaps and shoulder. Once the broth was cooked and chilled any fat could be removed from the surface.

The broth was then reheated and the shredded meat mixed through with a generous handful of herbs before setting in a mould. All of this I remembered from all those years ago.

An absolute must is to serve it as she did topped with slices of hard boiled egg and loads of parsley.

It is just as tasty as I remembered hers to be, and definitely a way not to waste those secondary cuts of meat.

Very old school but very delicious.

(It is, incidentally, shown here on one of her serving plates.)

I have recently had many requests for this recipe, so here it is.

This is just my version using lamb alone, and is based on what I remember from my Nan’s method. Traditional recipes use all sorts of other cuts of meat, as did she. I am very pleased with how this turned out though.

It is not only delicious but also very rich, economical to make and nutritious.

BRAWN

1kg (approximately) lamb – a mix of shanks, neck or shoulder for example

1 onion, peeled and roughly chopped

1 stick celery, sliced

1 carrot, chopped

A handful or parsley stalks (optional)

1 bay leaf

6 peppercorns

1 teaspoons dried mixed herbs

¼ cup vinegar

1 teaspoon salt

Water

2 tablespoons chopped parsley

Powdered gelatine (see further instructions re amount etc. within the recipe)

Method

Place the meat, vegetables, bay leaf, mixed herbs, vinegar and salt in a large pot and cover with water.

Bring to the boil and then simmer until the meat is very tender. Remove from the pot. Remove fat and bones (discard) and shred the meat.

Weigh the meat, then cover and refrigerate.

Strain the liquid into a container and refrigerate until cold. Remove fat from surface and discard.

Reheat the liquid and boil down to the same weight as the meat. For each 500ml liquid you will need to add 3 level teaspoons gelatine. Dissolve the gelatine in about one third of a cup of hot liquid and then return to the pot. (Note – if the liquid had set to quite a firm gel, only use 2 teaspoons gelatine per 500ml).

Return the meat to the hot liquid, along with the chopped parsley and mix well. Add salt and pepper to taste.

Line a loaf tin suited to the volume of brawn you have with cling wrap or similar. Spoon brawn into this and cover with cling wrap and weight down. It is best to put the loaf tin on a tray just in case a little liquid spills over.

Place in fridge to set.