Pulled Lamb and Peppered Cabbage Toastie

Method

1. Cut the lamb into 4 cm pieces and put it in a 18 cm pot with the pepper (crushed coarsely in a mortar or with the side of a knife), the salt and the water. Bring to the boil over high heat, skim, cover, turn down to low heat and cook for 1 h 5 min, until the meat pulls apart easily with a fork.

   Add in this stepBoneless lamb shoulder 240 gBlack peppercorns, coarsely crushed 1 tspSalt ¾ tspWater 250 ml

   high heat→low heat

2. Slice the cabbage into 5 mm shreds, lay it on top of the meat, cover and cook for 15 min more until wilted. Then uncover, turn up to medium heat and cook for 6 min, stirring, until only 2 or 3 tablespoons of liquid remain. Too much liquid makes the toastie soggy.

   Add in this stepWhite cabbage 160 g

   medium heat

3. Shred the lamb with two forks right in the pot, mix it with the cabbage and season to taste with salt and pepper. If the filling is still very wet, let it drain in a sieve for a moment.

4. Butter one side of each slice of bread (this is the outside), turn them over and spread the other side thinly with mustard. On the mustard side, layer half the cheese, the lamb filling and the rest of the cheese, then top with another slice, buttered side out.

   Add in this stepSourdough bread (1 cm slices) 4Butter, softened 20 gDijon mustard 2 tspCheddar (sliced or grated) 60 g

5. Heat a 26 cm frying pan over medium-low heat, add the sandwiches and fry for 3 min per side, pressing down with a spatula, until the bread is deep golden and crisp and the cheese melts out at the sides. If the heat is too high the bread burns before the filling warms, so take it slowly. Cut in half and serve at once.

   medium-low heat