The Lamb

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.

The Gravy

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 Other Trimmings

Homemade Yorkshire puddings

Dripping roast potatoes

Buttered seasonal veg

Celery, milk, mustard, sulphites, gluten

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.

Why not add dessert?

Sam's Homemade Sticky Toffee Pudding with Toffee Sauce

Sam’s home-made sticky toffee pudding with sticky toffee sauce.

Indulgent and lip-smacking delicious.

Lemon Posset with Stewed Plums and Homemade Shortbread

Local dairy fresh double cream, sugar and the zing of fresh lemon juice. Refreshing and intoxicatingly indulgent.

Topped with festive spiced stewed plums and served with homemade shortbread biscuits on the side.

Chateau de Camarsac Bordeaux Merlot

Nose

Plum. Blackberry. Tobacco. Oak.

Palate

Cherry. Forest fruits. Vanilla. Intense.