Head Chef James Finch talks lamb
31st May 2016
In spring, lamb is undoubtedly one of the most popular meats and our Head Chef, James Finch, shares few tips.
James says that a roasted leg of lamb is the easiest cut to prepare at home; keep it on the bone and bake on a rack to keep in the most flavour. When choosing lamb, look for a deep pink colour with a dry, white fat.
Head Chef James Finch
Put half a bottle of red wine with rosemary and garlic together with your lamb in the oven, it will make the meat moist and tender. Once the lamb has been cooked you can use the stock to make a delicious gravy. To complement your lamb dish James recommends seasonal vegetables like asparagus, new potatoes and spring cabbage.
On the menu at The Westleton Crown, hotel and restaurant, we currently have Barnsley chop which is a lesser known cut and is rarely available in supermarkets. Barnsley chop is a double loin chop that also includes the fillet. James buys his lamb from Emmerdale Farm Shop just 2 miles away from The Westleton Crown.
Pan-fried Barnsley chop, kidney, caper and wholegrain mustard bon bon, spring vegetables, salsa verde
Our Restaurant Manager Andrea pairs James’ Barnsley chop with Rioja Tempranillo Joven, Monte Clavijo 2014, Spain. It has a gently perfumed nose and soft underbelly of raspberry, strawberry and red cherry fruit flavours.