Essex Lamb Bun
$48.00
Tax included.
A dish with its roots in the English dining room, the Essex Lamb Bun is showpiece and comfort food all at once.
At its centre is a three-point lamb rack, wrapped in spiced Merguez sausage, cabbage and caul fat. The whole parcel is sealed inside a semolina-based pastry enriched with lamb suet.
It’s a nod to classic British cookery, reimagined by our head chef and production manager Aaron, drawing on his time in kitchens both here and abroad.
Simply roast in a hot oven until golden and crisp (find detailed cooking instructions here) before cutting in two. A reduction of our Meatsmith Lamb Sauce goes beautifully alongside.
Available as part of our Winter Series, from 24 June - 6 July.
Lamb, Merguez sausage mix (Lamb, premix, garlic, pepper, cumin, coriander, harissa, smoked paprika), Cabbage, Caul Fat and Semolina based Pastry (Flour, Semolina, Bicarb Soda, Lamb Fat), Egg, Milk.
This is a fresh product, best used within 3 days of purchase.
Each lamb bun will be enough to feed two people.
Preheat the oven to 200c. Cook the bun straight from the fridge. Place on a baking sheet lined with baking paper. Transfer to the centre rack of the oven and reduce heat to 180c fan force. Bake for 40-45 minutes until the internal temperature is 48c and golden brown. Rest on a resting rack for 15-20 minutes before serving. until the internal temperature is 54c. Using a serrated knife cut the Lamb bun in half along the bone. Serve.
