Herb-Crusted Saddle of Lamb with Shallot Puree and Rosemary by Philip Howard

Kevin Kindland

Kevin Kindland

Head Chef 29th January 2017
Kevin Kindland

Kevin Kindland

Head Chef

Herb-Crusted Saddle of Lamb with Shallot Puree and Rosemary by Philip Howard

Herb-Crusted Saddle of Lamb with Shallot Puree and Rosemary

Philip Howard

The Square

London, England

Entrée, Great Chefs of the World #192

Chef Philip Howard uses an unusual technique to apply herb crust to his saddle of lamb: heGC World 192E

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.