This shoulder of Pennine lamb is boned, seasoned with slat, pepper & garlic and then rolled. We sear the roll before cooking it in lamb stock overnight at 80 degrees. We then take our 12-hour lamb gravy and nappe the lamb to intensify the flavour and provide an unctuous and intoxicating roast dinner.
A beautiful flavour packed lamb gravy based on our own reduced stock, made with extra bones, and a mire poix to bring out the flavour and colour. For extra flavour we nappe the lamb in the gravy to finish it.
The Mint & Bramley Apple Jelly
This jelly is created with fresh mint and set with the naturally occurring pectin from British Bramley apples. The classic accompaniment to lamb. 100% natural and 100% homemade.
The Other Trimmings
Homemade Yorkshire puddings
Dripping roast potatoes
Buttered seasonal veg
And for afters...
Sticky Toffee Pudding
Sam’s home-made sticky toffee pudding with sticky toffee sauce.
Celery, milk, mustard, sulphites, gluten