Best End of Lamb with Basil and Turnip

Preparation info

  • Serves


    • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 4 × 4 oz (125 g) pieces best end of lamb, boned and trimmed of fat
  • Salt and pepper


First make the turnip cake. Grate the potato and turnips into a large bowl and season. Melt the butter in an 8 in. (20 cm) round baking tin and place the mixture of potato and turnip in it. Press down very