I have worked with Walter Rose for a number of years now and the quality of meat they supply is consistently excellent. Chatting with Jack recently we talked about some of the cuts that are a little bit more difficult to sell. I have always loved breast and neck of lamb and had great fun looking at a different way of using these cuts.

Both breast of lamb and lamb neck fillets have superb flavour but are sometimes overlooked. The breast responds well to slow cooking techniques, either conventionally in the oven or sous vide. The neck fillets are the classic cut for a navarin of lamb but also work well when marinated in yoghurt with spices and chargrilled. In the recipe below I have used both cuts in the same dish to bring different textures into play.

The neck fillets have been cured with salt, mustard and honey and the breast was slow roasted and then shredded before mixing with the onions and reduced cooking liquid.

Cured Lamb Neck Fillet and Slow Cooked Breast with British Asparagus and New Potato Puree

Serves eight
Start preparing 48 hours ahead

   

For the neck fillets

• 4 trimmed neck fillets, excess fat and sinew removed
• 2 dsp Maldon salt
• 2 dsp runny honey
• 2 tsp dijon mustard
• 1 clove of garlic, crushed to a paste
• 1 tsp chopped thyme

Mix all the ingredients for the cure and coat the neck fillets completely. Either wrap tightly in clingfilm or vacuum pack the fillets with the cure. Refrigerate for 36-48 hours then wash the cure off the fillets, dry thoroughly and return to the fridge until required.

For the breast

Preheat the oven to 250°C

• 1 whole breast of lamb
• 2 onions, peeled, quartered and thinly sliced
• 2 cloves garlic, peeled and sliced
• 6 sprigs of thyme
• 100ml white wine
• 1 whole egg, beaten with a little milk
• 50g seasoned flour
• 50g panko bread crumbs
• Maldon salt and fresh black pepper

     

Place the onions, garlic and thyme in the bottom of a roasting tin. Cut the lamb breast into three pieces- you will have two pieces on the bone and the thinner boneless section. Score the fat and season well with salt and pepper. Place the boneless piece in the tray and then sit the two remaining pieces on top. Add the wine and enough water to just cover the onions.

Cook the meat uncovered for 15 minutes. Add a little more water to cover the onions if necessary, cover tightly with foil and reduce the oven temperature to 100°C. Cook for 2-3 hours until the meat pulls easily off the bone. Allow to rest uncovered for 20 minutes and then remove the meat from the tin.

Pull all the meat from the bones, discarding excess fat and sinew. Shred with two forks and transfer to a bowl. Remove the thyme stalks from the tin and skim excess fat off. Reduce the liquid until syrupy. Mix the reduced cooking liquid and onions with the lamb and season well. Form the meat into a 4cm diameter cylinder using a sheet of clingfilm. Roll up tightly, twisting the ends. Chill to firm up. Once chilled, slice into 16 even discs and coat first with the flour, then beaten egg and finally the bread crumbs. Return to the fridge until required.

For the potato puree

• 1 large banana shallot, finely sliced
• 1 clove of garlic, sliced
• 10 sprigs of thyme tied in muslin
• 500g Maris Peer new potatoes
• olive oil
• Maldon salt

In a heavy based pan, sweat the shallots and garlic on olive oil. Wash the potatoes but don’t peel, thinly slice and rewash. Add the potato to the shallots, season with Maldon salt and cook until the slices start to go translucent. Add the thyme and just cover with water. Simmer until completely tender. Drain but retain the liquid. Squeeze out the thyme packet well and then discard. Puree the potatoes in a food processor, adding enough liquid to achieve a smooth thin puree. Season to taste. Chill until required.

For the braised lettuce

The reduction can be made ahead of time and the lettuce can be cooked to order as required.

• 2 large banana shallots, thinly sliced
• 1 clove of garlic, sliced
• 50ml Noilly Prat
• 100ml white wine
• 400ml vegetable stock
• 4 Little Gem lettuce, outer leaves removed, halved and core trimmed
• olive oil
• Maldon salt and fresh black pepper

Sweat the shallots and garlic in olive oil with a pinch of salt. When tender, add the wines and reduce to syrup. Add the stock and reduce by two-thirds. Season the lettuce halves and sear them cut side down in a non stick pan. You want them nicely caramelised. Turn over and add the shallot reduction. Cover and cook in a hot oven for 5-6 minutes until just tender. If necessary place the pan back on the hob to reduce any remaining cooking liquid to a syrup.

To serve

• 200ml lamb sauce
• 6 sprigs thyme
• 40 blanched spears of asparagus
• unsalted butter
• olive oil
• Maldon salt and fresh black pepper

Sear the lamb neck fillets in a hot pan, colouring well. Add butter and a sprig of thyme for each neck. Transfer to a cold dish and pour over the butter and thyme. Roast for 3-4 minutes. You want the fillets medium. Remove to rest.

Reheat the asparagus spears in a butter emulsion.

Warm the potato puree and transfer to a squeeze bottle.

Warm the sauce.

Fry the breast fritters in a mix of oil and butter until golden brown and hot through.

Place a lettuce half cut side up on each plate with a little of the shallot. Drizzle potato puree around in a random, swirling pattern and add the drained asparagus. Slice the neck fillets and place on top of the lettuce. Drizzle a little sauce around each plate and finally add the fritters.

I have been working in the hospitality industry for over twenty years now and have been lucky to enjoy a richly rewarding career with huge support from employers, customers, staff, family and friends but it is good to know that there is a charity to help and support people in the industry when things do go wrong. Unexpected circumstances can affect us all on occasions. Please take a few minutes to read the blog below about Hospitality Action and its important work. If you can help out in some way that would be even better.

One of Hospitality Actions fundraising activities is a periodic online auction, lots range from bottles of champagne to overnight stays at hotels, dinners and afternoon teas, a perfect way to help whether you work in the industry or just enjoy great food and wine. The next auction started on the 12th of May so click here for more details. One of the lots will be a 20 x 16’ stretched canvas print of one of my photographs, chosen from a selection of around 35 different images. All bids for that much appreciated!

Hospitality Action is the trade charity offering a crucial lifeline to people of all ages, working and retired, from the hospitality industry. Whether we are approached by a chef, housekeeper, school cook or waiter, Hospitality Action will endeavour to support, whatever the difficulty.

Sometimes all it takes is a very small change in circumstances to tip the balance and turn a manageable situation into an unmanageable one. An extended illness such as cancer can lead to a drop in pay, other circumstances such as a relationship breakdown, bereavement or redundancy can also put a strain on the household budget.

2015 was a record year for the charity. We raised a phenomenal £1.5 million and launched our “It Could Happen to Anyone” campaign featuring Heston Blumental, Tom Kerridge, Jason Atherton, Angela Hartnett and Ashley Palmer-Watts. We wanted to raise awareness of our work and the issues that affect hospitality workers both past and present. We also worked hard to develop further the vital services that we provide and keep our support relevant to the industry. In addition to our established grants programme including our Winter Fuel Grants scheme, we also offer help to students via Alcohol and Drug Awareness seminars. Additionally, we provide expert advice, support and assistance through our rapidly growing Employee Assistance Programme, run an extremely popular befriending scheme for industry retirees and days out for families in need.

Angela’s Story

Angela Tanner is just one person we’ve been able to help in recent months. Angela was forced to give up her job as a Bar Manager having been in the role for nearly ten years, when she was diagnosed with breast cancer. Angela was heartbroken as she very bravely underwent a mastectomy followed by multiple courses of chemo and radiotherapy.

The treatment left Angela feeling tired and weak and caused her to gain weight meaning her clothes no longer fitted. As she spent more time at home the heating bills rose. Mother to two daughters and relying on her husband’s wages the family began to struggle.

It was here Hospitality Action stepped in. We were able to provide a grant for better fitting clothing and a contribution towards the increased heating bills. The money also went towards a much-needed family holiday.

Angela said: “Your help has been invaluable. I cannot put into words how much we benefited from some time away together, I didn’t once think of cancer. I was in hospital for more surgery recently and we all enjoyed looking through the holiday photos together, that says it all.”

It is stories like these which make us want to support even more people in crisis but we need the help of the industry to make this possible; by attending a gala dinner, making a prize donation or taking part in an exciting challenge event, we will be able to keep making a real and direct difference to the lives of many.

We want to make sure that hospitality people always have somewhere to turn and with your help we will always be there.

If you or anyone you know needs support please call: 020 3004 5500

To learn more about Hospitality Action please visit: www.hositalityaction.org.uk or email fundraising@hospitalityaction.org.uk

I have worked with Walter Rose for a number of years now and the quality of meat they supply is consistently excellent. Chatting with Jack recently we talked about some of the cuts that are a little bit more difficult to sell. I have always loved breast and neck of lamb and had great fun looking at a different way of using these cuts.

Both breast of lamb and lamb neck fillets have superb flavour but are sometimes overlooked. The breast responds well to slow cooking techniques, either conventionally in the oven or sous vide. The neck fillets are the classic cut for a navarin of lamb but also work well when marinated in yoghurt with spices and chargrilled. In the recipe below I have used both cuts in the same dish to bring different textures into play.

The neck fillets have been cured with salt, mustard and honey and the breast was slow roasted and then shredded before mixing with the onions and reduced cooking liquid.

Cured Lamb Neck Fillet and Slow Cooked Breast with British Asparagus and New Potato Puree

Serves eight
Start preparing 48 hours ahead

   

For the neck fillets

• 4 trimmed neck fillets, excess fat and sinew removed
• 2 dsp Maldon salt
• 2 dsp runny honey
• 2 tsp dijon mustard
• 1 clove of garlic, crushed to a paste
• 1 tsp chopped thyme

Mix all the ingredients for the cure and coat the neck fillets completely. Either wrap tightly in clingfilm or vacuum pack the fillets with the cure. Refrigerate for 36-48 hours then wash the cure off the fillets, dry thoroughly and return to the fridge until required.

For the breast

Preheat the oven to 250°C

• 1 whole breast of lamb
• 2 onions, peeled, quartered and thinly sliced
• 2 cloves garlic, peeled and sliced
• 6 sprigs of thyme
• 100ml white wine
• 1 whole egg, beaten with a little milk
• 50g seasoned flour
• 50g panko bread crumbs
• Maldon salt and fresh black pepper

     

Place the onions, garlic and thyme in the bottom of a roasting tin. Cut the lamb breast into three pieces- you will have two pieces on the bone and the thinner boneless section. Score the fat and season well with salt and pepper. Place the boneless piece in the tray and then sit the two remaining pieces on top. Add the wine and enough water to just cover the onions.

Cook the meat uncovered for 15 minutes. Add a little more water to cover the onions if necessary, cover tightly with foil and reduce the oven temperature to 100°C. Cook for 2-3 hours until the meat pulls easily off the bone. Allow to rest uncovered for 20 minutes and then remove the meat from the tin.

Pull all the meat from the bones, discarding excess fat and sinew. Shred with two forks and transfer to a bowl. Remove the thyme stalks from the tin and skim excess fat off. Reduce the liquid until syrupy. Mix the reduced cooking liquid and onions with the lamb and season well. Form the meat into a 4cm diameter cylinder using a sheet of clingfilm. Roll up tightly, twisting the ends. Chill to firm up. Once chilled, slice into 16 even discs and coat first with the flour, then beaten egg and finally the bread crumbs. Return to the fridge until required.

For the potato puree

• 1 large banana shallot, finely sliced
• 1 clove of garlic, sliced
• 10 sprigs of thyme tied in muslin
• 500g Maris Peer new potatoes
• olive oil
• Maldon salt

In a heavy based pan, sweat the shallots and garlic on olive oil. Wash the potatoes but don’t peel, thinly slice and rewash. Add the potato to the shallots, season with Maldon salt and cook until the slices start to go translucent. Add the thyme and just cover with water. Simmer until completely tender. Drain but retain the liquid. Squeeze out the thyme packet well and then discard. Puree the potatoes in a food processor, adding enough liquid to achieve a smooth thin puree. Season to taste. Chill until required.

For the braised lettuce

The reduction can be made ahead of time and the lettuce can be cooked to order as required.

• 2 large banana shallots, thinly sliced
• 1 clove of garlic, sliced
• 50ml Noilly Prat
• 100ml white wine
• 400ml vegetable stock
• 4 Little Gem lettuce, outer leaves removed, halved and core trimmed
• olive oil
• Maldon salt and fresh black pepper

Sweat the shallots and garlic in olive oil with a pinch of salt. When tender, add the wines and reduce to syrup. Add the stock and reduce by two-thirds. Season the lettuce halves and sear them cut side down in a non stick pan. You want them nicely caramelised. Turn over and add the shallot reduction. Cover and cook in a hot oven for 5-6 minutes until just tender. If necessary place the pan back on the hob to reduce any remaining cooking liquid to a syrup.

To serve

• 200ml lamb sauce
• 6 sprigs thyme
• 40 blanched spears of asparagus
• unsalted butter
• olive oil
• Maldon salt and fresh black pepper

Sear the lamb neck fillets in a hot pan, colouring well. Add butter and a sprig of thyme for each neck. Transfer to a cold dish and pour over the butter and thyme. Roast for 3-4 minutes. You want the fillets medium. Remove to rest.

Reheat the asparagus spears in a butter emulsion.

Warm the potato puree and transfer to a squeeze bottle.

Warm the sauce.

Fry the breast fritters in a mix of oil and butter until golden brown and hot through.

Place a lettuce half cut side up on each plate with a little of the shallot. Drizzle potato puree around in a random, swirling pattern and add the drained asparagus. Slice the neck fillets and place on top of the lettuce. Drizzle a little sauce around each plate and finally add the fritters.

I have been working in the hospitality industry for over twenty years now and have been lucky to enjoy a richly rewarding career with huge support from employers, customers, staff, family and friends but it is good to know that there is a charity to help and support people in the industry when things do go wrong. Unexpected circumstances can affect us all on occasions. Please take a few minutes to read the blog below about Hospitality Action and its important work. If you can help out in some way that would be even better.

One of Hospitality Actions fundraising activities is a periodic online auction, lots range from bottles of champagne to overnight stays at hotels, dinners and afternoon teas, a perfect way to help whether you work in the industry or just enjoy great food and wine. The next auction started on the 12th of May so click here for more details. One of the lots will be a 20 x 16’ stretched canvas print of one of my photographs, chosen from a selection of around 35 different images. All bids for that much appreciated!

Hospitality Action is the trade charity offering a crucial lifeline to people of all ages, working and retired, from the hospitality industry. Whether we are approached by a chef, housekeeper, school cook or waiter, Hospitality Action will endeavour to support, whatever the difficulty.

Sometimes all it takes is a very small change in circumstances to tip the balance and turn a manageable situation into an unmanageable one. An extended illness such as cancer can lead to a drop in pay, other circumstances such as a relationship breakdown, bereavement or redundancy can also put a strain on the household budget.

2015 was a record year for the charity. We raised a phenomenal £1.5 million and launched our “It Could Happen to Anyone” campaign featuring Heston Blumental, Tom Kerridge, Jason Atherton, Angela Hartnett and Ashley Palmer-Watts. We wanted to raise awareness of our work and the issues that affect hospitality workers both past and present. We also worked hard to develop further the vital services that we provide and keep our support relevant to the industry. In addition to our established grants programme including our Winter Fuel Grants scheme, we also offer help to students via Alcohol and Drug Awareness seminars. Additionally, we provide expert advice, support and assistance through our rapidly growing Employee Assistance Programme, run an extremely popular befriending scheme for industry retirees and days out for families in need.

Angela’s Story

Angela Tanner is just one person we’ve been able to help in recent months. Angela was forced to give up her job as a Bar Manager having been in the role for nearly ten years, when she was diagnosed with breast cancer. Angela was heartbroken as she very bravely underwent a mastectomy followed by multiple courses of chemo and radiotherapy.

The treatment left Angela feeling tired and weak and caused her to gain weight meaning her clothes no longer fitted. As she spent more time at home the heating bills rose. Mother to two daughters and relying on her husband’s wages the family began to struggle.

It was here Hospitality Action stepped in. We were able to provide a grant for better fitting clothing and a contribution towards the increased heating bills. The money also went towards a much-needed family holiday.

Angela said: “Your help has been invaluable. I cannot put into words how much we benefited from some time away together, I didn’t once think of cancer. I was in hospital for more surgery recently and we all enjoyed looking through the holiday photos together, that says it all.”

It is stories like these which make us want to support even more people in crisis but we need the help of the industry to make this possible; by attending a gala dinner, making a prize donation or taking part in an exciting challenge event, we will be able to keep making a real and direct difference to the lives of many.

We want to make sure that hospitality people always have somewhere to turn and with your help we will always be there.

If you or anyone you know needs support please call: 020 3004 5500

To learn more about Hospitality Action please visit: www.hositalityaction.org.uk or email fundraising@hospitalityaction.org.uk