Check the internal temperature of the lamb with a meat probe – it should be round 58°C and the meat must be pink. Pass the sauce via a sieve and the add the ketchup, Worcestershire sauce, Marmite®, and cider vinegar. To make the sauce, reduce the shallot, garlic, thyme and wine in a saucepan till virtually all of the liquid has evaporated. Add the lamb stock and reduce once more by ¾ so it’s good and thick. Head on over to the M&S YouTube channel at 10pm straight after the present on Tuesday for Extra Helpings with social media sensations Woody and Kleiny.
In a pan, heat sufficient vegetable oil to deep-fry. Fry the bombs to 190°C-210°C till risen and golden brown. Dust a chopping board or clean kitchen floor with plain flour. Roll the dough out so it’s good and thin and use a small round cutter to cut …