- 200g of Lamb loin per portion
- Half a kidney
- Skin from the saddle
- 100g frozen peas
- 20g mint
- 50g Purple sprouting broccoli
- 100g Puy Lentils
- 1 shallot
- 50g baby leaf spinach
Callum Edge''s Black Faced Suffolk Lamb three ways
Callum Edge''s Black Faced Suffolk Lamb three ways
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 Callum Edge''s Black Faced Suffolk Lamb three ways recipe below as tried and tested by our professional chefs.
Ingredients
Method
Prepare Lamb by boning out the loin, removing the skin from the saddle, rolling and tying the skin to make a crisp. Removing the kidneys ready to be pan fried with the loin. Lentils are cooked in vegetable stock with spring vegetables. Pea & Mint Puree is shallots and garlic sweated off then blended up with peas & mint.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
