
Braised belly, sous vide loin, bacon wrapped tenderloin. served with acorn squash puree , rosemary-lamb fat powder , fermented pumpkin-citrus juice, lamb jus
Like this:
Like Loading...
This entry was posted on November 25, 2016 at 8:13 pm and is filed under Chef. You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.
Leave a Reply