Our signature this week is an Italian inspired, Roasted Lamb Rump cooked in herbs and butter.
Served with delicious orecchiette pasta and a rich lamb glaze sauce on a bed of olives and spinach.
The dish originates from the Puglia state in Italy, traditionally using a slow braise, we have tweaked and modernised it using this amazing Cambridgeshire sourced Lamb Rump.
It’s a winter warmer with deep layers of flavouring using Italian olives and olive oil almost as seasoning. We will be cooking this through the weekend, look out for it in our signature section on our dinner menu.