Summary
A tasting event for a project to test the potential of a new, regionally-branded mature lamb product has been declared a success by North-East food producers and caterers.
Event organiser Nick White said guests at the lunchtime tasting session were impressed with the mature lamb, which comes from hill breed sheep aged between 18-24 months. The mature lamb, which has a much greater depth of flavour, was used in a variety of dishes served up by four of the region's top chefs. A particular favourite with guests at Newcastle College's Rye Hill campus was shredded mature lamb in a flour tortilla. The dish was invented by head chef Eddie Shilton from Battlesteads Hotel restaurant, Wark, Northumberland. "I used slow-cooked rib, shredded with a fork like Chinese crispy duck," explains Mr Shilton.See the full content of this document
Extract
Tasting Event for Potential New North Lamb Product
He added: "This dish has already...
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