Lamb
2-Michelin star chef Ashley Palmer-Watts creates a lamb and cucumber recipe. Using Cornish lamb Ashley takes us through each stage of the dish which sees the fat removed and then stuck back on and cooked on the plancha. This is served with cucumber hearts.
Michelin Star Chef Billy Boyter cooks Scotch lamb, surf clams, wild garlic and yoghurt, a dish from his award winning restaurant in Anstruther in Fife on Scotland's east coast. The dish that uses both saddle and belly of Scotch Lamb also uses the local clams from the coast.
2-Michelin star chef Rolf Fliegauf from Switzerland’s Ecco Ascona creates a dish using lamb from Romandie. This is cooked in foaming butter and served with roasted aubergines, bell peppers a bell pepper pesto and lamb sauce. Rolf takes us through this step by step.
Marco Pierre White recipe for Herbed lamb chops
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