Chefs' Lamb day is a cut above

Posted: 23 November 2011

Blog category: News

Shepherd Neame chefs perfected their lamb preparation skills with a development day at Ashford food supplier Brakes.

The brewery’s head development chef Simon Howlett oversaw the session, attended by nine Shepherd Neame pub chefs and supported by local butchers JC Rooks & Sons and EBLEX, the organisation which supports the British beef and lamb industry.

Simon said: “The day was all about encouraging the use of lamb on our menus by introducing some new cuts and allowing our chefs to become more familiar with it. For example, we looked at a riblet cut, which is similar to a spare rib in a pork loin, only smaller. It is full of flavour, but needs to be slow-cooked or casseroled.”

The day also saw Hugh Judd of EBLEX speak to the chefs about their roles in the industry and ended with a cooking competition, won by Steve Piddock of the Bell Hotel in Sandwich.
Simon said: “Two weeks before the event each chef was given a different cut of lamb for them to prepare in a cook-off. Steve won with herb-crusted sirloin of lamb, smoked sweet potato and a fondue of leeks with red wine jus.”

This latest development day follows similar events in which Shepherd Neame chefs have practised pioneering steak cuts and learnt new fish skills.
Shepherd Neame Retail Operations Manager Graeme Endacott said: “These skills days demonstrate our commitment to training and development and help to keep us ahead of our competitors in terms of quality, choice and innovation.”