Trio of Callum Edge’s black-faced Suffolk Lamb with Asian spices

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 19th April 2012

Trio of Callum Edge’s black-faced Suffolk Lamb with Asian spices

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 Trio of Callum Edge’s black-faced Suffolk Lamb with Asian spices recipe below as tried and tested by our professional chefs. Main course cooked by Rikki Vidamour during the 2012 Merseyside heat of the North West Young Chef of the Year Competition held on 17th April 2012 at St Helen's College.


  • Trio of Callum Edge’s black-faced Suffolk Lamb with Asian spices to include; Shoulder, Loin & Sweetbreads


Prepare suet paste with a little turmeric and coriander to make a cobbler for the Asian spiced lamb confit.
Make the bhaji batter for the sweetbreads and leave to one side.
Cook the dahl by sweating off shallots and garlic, diced concasse tomato, cumin etc.
Cook until almost consistency of a puree, (cook the moisture out).
Blend into a puree the onion and tomato chutney by sweating shallots & garlic, onion seed, and paprika.
Add diced concasse tomato with red wine vinegar and demerara sugar.
Loin to be pan fried and rested to keep the blush in the meat.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you