Herdwick Lamb, Grilled Asparagus, Whipped Goats’ Curd, Peas, Morels

Preparation info
  • Serves


    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

This recipe is simply redolent of springtime. When spring lamb has a clean and fresh taste, around March and April, it works with lighter ingredients than you might expect for a meat garnish. If available, English morels are worth the (significant) sum.


  • 200 g lamb saddle, boned (ask your butcher for a saddle of lamb with approximately 5mm of fat and have them score it for you)
  • 40 g butter


Preheat the oven to 90°C and season the lamb generously with salt. Place the lamb skin-side down in a cold frying pan over a low heat, then gradually increase the heat as the fat starts to render. This will take 5–10 minutes, by which time the skin should be golden brown and crisp. Ther