Credit to @forklewes Lamb – Something to get your taste buds tingling. Dishes like this one and others are now being prepared, tested and tasted for our opening on June 1 ?
This lamb was from Steyning, in West Sussex. It was cooked primarily in a low oven and then finished on a grill. Served with English peas and broad beans, and then dressed in the cooking juice from the pan, along with three cornered leek ( ? @vettycroissant ) . The sauce was a “classic” lamb sauce and the piece of meat was from the the rack, but will obviously change as we work through the animal.
The white emulsion underneath is made from tahini (sesame seeds), the leaves on top are wood sorrel from Richard’s garden in Lewes.
We are delighted to say that we are now booked out for the first two weeks – with just a few lunch slots left.
Thank you Lewes for making us so welcome and all your support and good wishes. We have been overwhelmed by the positive words and encouragement- and so please do book through our website or email email@example.com to avoid disappointment. ?
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