Callum Edge''s Black Faced Suffolk Lamb three ways

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 21st April 2011
North West Young Chef of the Year

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.


  • 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


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.

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