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Recipe of the Month - Wiltshire Lamb with fresh Peppery Watercress

Lamb and watercress are at their best at the moment. We were delighted to work with Chef Istvan Ulman of Berwick Lodge, Bristol to showcase lamb butchery to local chefs earlier this week.

Serves 5

5 x 5 oz lamp rump
Zest of 1 lemon
2 cloves of garlic
Pinch of thyme

For the croquette;
300g chipping potatoes
100g goats curd
40g preserved lemon peel
Pinch dill, salt, pepper
2 eggs
100g panko bread crumbs
50g flour

For the pickled courgette;
1 courgette
50ml white wine vinegar
50ml water
50ml sugar
Pinch salt, peppercorn, coriander seeds

For the braised baby Gem;
3 baby gem lettuce
200ml chicken stock
100g butter

For the sweetbread;
200g sweet bread
100g butter
200ml milk

Watercress to garnish


1. Marinate lamb rumps with lemon peel and thyme for 24 hours

2. Soak sweetbread in milk for 24 hours

3. Slice courgette using a potato peeler then leave it in pickling liquor for 24 hours

4. Roast the potatoes whole then put through potato ricer

5. Mix potato with goats curd, chopped dill and preserved lemon peel

6. Roll and pane with Japanese bread crumbs for extra crispiness

7. Cut the baby gem in half an blanch it in chicken stock and butter for 2 minutes

8. Blanch the sweetbread in boiling water for 2 minutes. Peel off the outer membrane. Fry in foaming butter for 3 minutes for a nice golden colour

9. Sear lamb rump on both sides before cooking in oven at 170° for 12 minutes & rest for 8 minutes

10. Add the baby gem to the lamb pan to soak up the juices

11. Serve baby gem and sweetbread underneath rump, add courgette to the side and garnish with fresh peppery watercress.