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

Lincolnshire Maris Piper roast potatoes

Buttered seasonal veg

Carrot & swede mash


And for afters...


Sticky Toffee Pudding


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

Slow-Cooked Shoulder of Pennine Lamb Roast Dinner for 1

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    ©2020 Sam's Chop House, The Victorian Chop House Company Ltd. All images and words by Sam's Chop House,

    David Lake and Tony Husband.

    Designed in-house by Billy & Joe Ward. Hell yes!