- 500g Best End
- 100g Sweetbread
- 30g Cheeks
- 10x Asparagus
- 1 head (100g) Broccoli
- 3 baby New Potatoes
- 5g Watercress
- 1 Egg
- 100g Plain Flour
- 10g Breadcrumbs
- Pinch Cumin Powder
- 500g Brown Stock
- 250g Butter
- 1/2 Onion
- 1/2 Leek
- 1/2Carrot
- 100ml White Wine
- 1 Bay Leaf
A Plate of Callum Edge’s Black Faced Suffolk Lamb
A Plate of Callum Edge’s Black Faced Suffolk Lamb
Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the A Plate of Callum Edge’s Black Faced Suffolk Lamb recipe below as tried and tested by our professional chefs. Another great recipe from the 2009 North West Young Chef, This one was cooked by 2009 runner up Tom Lee who then came back and won the 2010 Title.
Ingredients
Method
Prep cheeks and pan fry, add to browned vegetables, pour in brown stock, cook. Prep rack chin bone – fridge. Bring Sweetbread in court bouillon to boil and let remove from heat. Prep broccoli and cook in boiling water till soft and blitz with cold butter. Prep asparagus and cook new potatoes. Pane Sweetbread with Cumin.
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