THE ULTIMATE LOCALLY SOURCED INGREDIENT? Everyone talks about new season lamb these days as if its nothing terribly special. With the pressures of consumerism and different farming methods you can frankly eat new season lamb all the year round these days and the word lamb seems to apply to anything younger than a year, if the size of new season legs and shoulders of lamb in the butchers is anything to go by. What hasnt changed however is the way sheep are farmed on the Romney salt marshes around the Gallivant. Every Spring the sheep get bigger and bigger until round about late March the big sheep suddenly get smaller and the fields are full of delightful baby lambs all furiously wagging their tales. This year we thought it was about time we should properly celebrate this extraordinary time of year and make a big thing about one of, if not THE most amazing food products of our area (if the Ritz in London describe it as Romney salt marsh lamb on their menu its pretty much arrived as far as we are concerned!) Three months ago we approached one of our sheep farmers that has been sheep farming near us for 4 generations and discussed the possibility of sourcing half a dozen lambs a little earlier than normal. We argued that having them four weeks or so before normal (and 4 weeks before everyone else) would result in sweeter, more delicious lamb. Perhaps the BEST NEW SEASON SALT MARSH LAMB ever? We cant be 100% sure if this experiment is going to produce the very best tasting salt marsh lamb ever but for anyone thats eaten Pyreneen milk fed lamb and knows how extraordinary that tastes, we think we have every reason to be very very excited. Were getting very close to discovering just how delicious this very early new season lamb is going to taste as we host our NEW SEASON LAMB GOURMET DINNER Wednesday 21st May bit.ly/1gAGohG On Friday these very special lambs were delivered to our kitchens and Ben our chef has started the expert job of butchering them. Very very tempting to try some before Wednesday....but holding off (promise). The lamb by the way looks completely awesome. Probably also helped by the fact the weather this year has been perfect this spring, probably the best for 5 or 6 years...better weather, better lambs. Want to taste the very earliest new season salt marsh lamb ever? See you Wednesday 21st May. 4 courses, £50 ahead. Book 01797 225 057 Lamb and truffle consommé with crispy sweetbreads ----- Lamb neck fillet, bulgar wheat salad with piperade and basil ----- Crispy confit of lamb breast ‘Ras Al Hanout’ with pistachio and apricot ----- Trio of lamb, shoulder, rack and fillet, with asparagus and roasted garlic ----- Chapel Down ‘champagne’ jelly, local rhubarb and elderflower
Posted on: Sat, 17 May 2014 15:47:53 +0000
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