This beautiful seasonal meat comes from using young lamb aged between 3 and 5 months old, it is really tender and has a gentle, fresh flavour as it hasn’t had long to graze. Because it is so tender and succulent you really don’t need to do too much to get the best out of the meat. A little seasoning and keep it nice and pink when cooking and you will have a beautiful dish.
We have a new A la Carte dish on the menu soon which is a succulent 4 bone rack of spring lamb, supplied by Thatcham Butchers and sourced from lamb bred in the home counties. We season it very lightly with a little salt and pepper and then cook it in the oven for 15 minutes so it is medium rare. It will be served with a light juniper berry sauce and baby spring vegetables.
We hope to see you soon in the WinePress restaurant soon to enjoy this season’s flavours.
Book your table online or call us on 01635 551199.