Lakeside Hotel on the shores of Lake Windermere

Loin of Spring Lamb

Fri, 13 Sep 2013 14:31:06 GMT

Loin of Spring Lamb

Loin of Spring Lamb with boulangere potatoes,
tomato essence jelly and baby vegetables


Cumbrian Lamb I source very carefully as there are many different breeds. At the moment we use Texel Suffolk Cross which is a great spring lamb that will run up until December. We will then we move on to Herdwick Lamb which is reared naturally roaming on the Fells of the English Lake District.

To complement the lamb we have Boulangere potato with its rich onion and thyme flavour. As the lamb is a delicate meat, you have to give it gentle flavours allowing it to stand out alongside the other elements of this dish. To finish the dish, we have baby vegetables which bring a real sense of freshness along with the tomato essence.

 

Richard Booth
Head Chef

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