EBLEX’s master butcher and two top chefs have pooled their knowledge together to create a selection of delicious recipes featuring Quality Standard lamb breast which has been sous vide cooked.
The three recipes, which have been created by chefs Anthony Demetre and Jenny Jones working with master butcher Dick van Leeuwen, are economical to produce and show the versatility of the lamb breast, which delivers consistently flavoursome dishes.
“Sous vide cooking is becoming increasingly popular amongst chefs and lamb breast is a fantastic cut that cooks superbly well using this method. Try our recipes to see the results for yourself.” Said van Leeuwen.
The recipes include Slow Cooked Breast of Lamb with Carrot and Cumin Purée and Roasted Beetroot (pictured); Ravioli of Lamb Breast with Sheep’s Ricotta and Herb Vinaigrette and Confit Rosemary Breast of Lamb with Pearl Barley, Shallot and Caper Stuffing.
For further information and full recipe details visit www.eblextrade.co.uk
EBLEX is the organisation for beef and lamb levy payers in England and is a division of the Agriculture and Horticulture Development Board (AHDB).