«
»

Lamb Saddle 3 ways

Braised belly, sous vide loin, bacon wrapped tenderloin.  served with acorn squash puree ,  rosemary-lamb fat powder , fermented pumpkin-citrus juice, lamb jus

Advertisements

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

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out /  Change )

Google photo

You are commenting using your Google account. ( Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. ( Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out /  Change )

Cancel

Connecting to %s

%d bloggers like this: