Recipes, Andy Needham, chefs, L’Amorosa, Fresh egg pappardelle with Welsh saltmarsh lamb shoulder ragu, Lamb Ragu

Recipe: Andy Needham’s Fresh egg pappardelle with Welsh saltmarsh lamb shoulder ragu

A recipe from Andy Needham, chef and owner of L’Amorosa. Fresh egg pappardelle with Welsh saltmarsh lamb shoulder ragu Serves 4 Ingredients For the ragu: 250g salt marsh lamb shoulder(de-boned and diced) 1 small red onion ½ stalk of celery,…