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 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

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 2 (£18pp)

£36.00Price
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    David Lake and Tony Husband.

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