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)

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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!