Lamb has become synonymous with Easter but we tend to only think of roasting it.
Neil Forbes, Chef Director of Edinburgh’s Café St Honoré and a regular face at Borough Market's Demo Kitchen, will be providing us with lots of alternative lamb recipes showing off different cuts and cooking techniques. His menu which covers both main meals and starters will include:
Lambs liver, balsamic onions, cos lettuce and Somerset cheddar
Lamb rump, crushed heritage potatoes and wild garlic pesto
Lamb rack with mustard, garlic and herb crust, Lyonnaise potatoes, Savoy cabbage
Crispy lamb belly, capers and anchovy mayonnaise
Demos take place every Thursday and Friday from 1pm-2.30pm in the Market Hall. The Demo Kitchen is free to attend with recipes, tips, tricks and tasters to take away with you.