Salt-marsh lamb has a sweet, gentle flavour from the herbs the sheep graze on. We roast the rump on the bone and slice it to order.
A sharp, herby salsa verde and smoky aubergine bring it all together.
On the plate
- Salt-marsh lamb rump
- Salsa verde
- Smoked aubergine
- Crispy chickpeas
At a glance
- Allergens
- Mustard
- Cooked
- Medium, unless you ask
- Pairs with
- Rioja Reserva
- Season
- Spring and summer