Slow cooked lamb, peas, mint, sheep’s ricotta (serves 1)
150g portion of braised lamb from the Surrey Conservation Farm, served with a salad of fresh peas and pea shoots, baby gem and whipped sheep’s milk ricotta.
Preparation instructions: Preheat the oven to 180 degrees C. Place the tin foil lamb parcel in a suitable oven proof dish and heat for 20 minutes. Add the baby gem lettuce for the last 5 minutes of the cooking time to warm through. Meanwhile, dress the salad with the vinaigrette and serve alongside the lamb with the sheep’s curd on the side.
Allergens: dairy, mustard, sulphites