Cockerham Salt Marsh Lamb

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 11th October 2012
North West Young Chef of the Year

Cockerham Salt Marsh 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 Cockerham Salt Marsh Lamb recipe below as tried and tested by our professional chefs. Main Course cooked by Laura Daniels in the North West Young Chef Competition 2012 Final


  • Lamb
  • Kidney
  • Liver
  • Vegetables
  • Potato
  • Ribbons
  • Jus
  • Garnish
  • Short
  • pastry
  • Artichokes
  • Fondant
  • Potato
  • Butter


Prepare the Lamb Loin, roll, seal in vacuum bag, place into water bath cook for 1hr 30
Fry the trim and bones, add vegetable trimmings, add water/stock allow to simmer
Trim and prepare the Lamb skin crisp in oven
Make short pastry, allow to rest, covered
Make artichoke puree
Prepare and trim the kidney, sear and set aside, allow to cool
Trim and slice the Liver, set aside
Blanch the asparagus and potato ribbons
Peel and cook the Fondant Potato
Roll out short pastry; make pie’s, allow to rest for 5 mins (one per portion)
Bake pastry blind for 3 mins
Fill with diced kidney, top with pastry and glaze, bake till cooked
Fry potato ribbons
Remove Lamb from water bath, allow to rest for 4 minutes
Remove from bag and towel dry
Sear all round for 10 seconds
Pass sauce
Bring dish together

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.