Roast Best End of Lamb with Crayfish and Girolles

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

This is slightly different from the normal Sunday roast; whatever you do, don’t serve mint sauce!


  • 1 best end of lamb with 6 bones
  • Salt and freshly ground white pepper
  • 25 ml/1 fl oz dry white wine
  • 115 ml/4 fl oz chicken stock
  • 12 live crayfish
  • 25 ml/1 fl oz veal stock
  • 85 ml/3 fl oz double cream
  • 12-14 fresh girolles


    Preheat the oven to 230°C/450°F/Gas Mark 8.

    Skin the lamb and remove the bones. Trim back the fat so that there is only about 1 cm/½ inch of fat around the eye of meat and remove the sinew that runs its length. Score the fat to give a criss-cross pattern using the point of a sharp knife. Heat a roasting pan and lightly season the meat. Place the lamb in the hot pan, fat side down, and roast in the oven for 18 minutes, turning the lamb over after 12 minutes. When cooked, remove the lamb from the pan and allow to rest in a warm place.

    To make the sauce, tip the fat out of the roasting pan, add the white wine and swill around. Pour the wine and juices into a saucepan, bring to the boil and reduce until almost gone. Add the chicken stock and return to the boil. Remove the intestinal tract from the crayfish by pinching the centre of the tail between your thumb and finger, then twist and pull. When the stock is boiling, plunge in the crayfish and boil for 3 minutes. Remove the crayfish and allow to cool. When cold, remove the heads and shell the tails and put to one side. Crush the heads and shells and add to the stock. Return the stock to the boil and reduce by three-quarters. Strain the stock into a clean pan, add the lamb or veal stock and bring back to the boil. When boiling, add the cream and reduce slightly until it starts to thicken. Meanwhile, wipe the girolles to remove any dirt.