Our Head Chef Elliot Spurdle sources his Lambs from the best farms in the UK, in this instance, Romney Marsh, Kent.

He buys them in whole and butchers them in-house, which is not only cost effective, but it means we are providing our guests with a new cut of lamb, and therefore new dish daily!

Here he is in action!

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The different cuts include the Shoulders, Racks, Legs, Chumps, Rump, Fillets, Loins and Neck.

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It’s all about utilizing everything we can, so nothing of these beautiful animals is wasted.    The bones go towards making Lamb stock, and the skin towards a delicious crackling for staff! The fat is rendered down and used for the cooking of the dish itself.

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And the result is something delicious, such as this lamb shoulder which has been sealed in its own fat, and braised in its own stock!

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