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 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.