Ingredients

  • 1 lamb with plenty of fat
  • 1 white onion
  • 1 bunch of mint
  • 1 tbsp onion oil
  • 100g soya sauce
  • Mirin
  • Salt
  • Sugar

Method

Making the mint sauce for the lamb dish:

Set 500g mint kombucha with 10g agar agar. Once set fully blend with another 500g of mint kombucha. Pass and season with sugar before putting into a squeeze bottle ready to use for plating.

Onion salad

Finely slice the onions into a mixing bowl, add 2 tsp mint kombucha and 1 tbsp onion oil along with some shredded mint leaves and mix, leave to infuse for a couple of minute before using on the dish.

Break the lamb down into main cuts and reserve the saddle for this dish.

We age the lamb saddle for a month in our specially made meat chamber (fridge that’s lined with salt to create a very dry and stable atmosphere to age meat).

Once aged the saddle is prepared for roasting by cutting straight down the spine of the saddle and cut into two equal pieces, this is then cut into portions to order and roasted in the oven at 100c until it feels ready allow to rest for 20 minutes, bbq the fat while still on the bone and then remove from the bone and carve into portions and begin plating.

The lamb sauce is made by rendering down the aged lamb and adding soya sauce to it to infuse and then pressing the minced lamb to extract the sauce. This is seasoned with mirin to taste.

Ingredients

  • 1 lamb with plenty of fat
  • 1 white onion
  • 1 bunch of mint
  • 1 tbsp onion oil
  • 100g soya sauce
  • Mirin
  • Salt
  • Sugar

Method

Making the mint sauce for the lamb dish:

Set 500g mint kombucha with 10g agar agar. Once set fully blend with another 500g of mint kombucha. Pass and season with sugar before putting into a squeeze bottle ready to use for plating.

Onion salad

Finely slice the onions into a mixing bowl, add 2 tsp mint kombucha and 1 tbsp onion oil along with some shredded mint leaves and mix, leave to infuse for a couple of minute before using on the dish.

Break the lamb down into main cuts and reserve the saddle for this dish.

We age the lamb saddle for a month in our specially made meat chamber (fridge that’s lined with salt to create a very dry and stable atmosphere to age meat).

Once aged the saddle is prepared for roasting by cutting straight down the spine of the saddle and cut into two equal pieces, this is then cut into portions to order and roasted in the oven at 100c until it feels ready allow to rest for 20 minutes, bbq the fat while still on the bone and then remove from the bone and carve into portions and begin plating.

The lamb sauce is made by rendering down the aged lamb and adding soya sauce to it to infuse and then pressing the minced lamb to extract the sauce. This is seasoned with mirin to taste.