Chef - Pascal Aussignac

Ark of Taste Product - Portland Lamb

Producer - Meerhay Manor

''Portland lamb braised in vegetable and burned hay stock for 6 hours until tender. Served with silky purée of toasted water-chestnut finished with beurre noisette for extra nutty flavour. Red and green kale to crisp everything up; a little bit of samphire sprinkled with smoked salt to bring up the hay flavour on your palette. All this served with a glossy jus of its own.'' Pascal Aussignac


For the Lamb shoulder

– Preheat the oven to 120°C.

– Season your lamb with salt and pepper before searing all sides in a hot pan until crispy.Place in a large roasting pan.

– Burn the hay in deep pan. Add vegetable stock when burned (smoked).

– Boil the stock and then strain into the pan with shoulder.

– Place the Lamb in the oven and cook for 6/7 hours at 120°C until extra tender.


For the Purée

– Strain (but keep the liquid) and dry the water chestnuts. Toast them in the hot pan with beurre noisette until golden brown. Add the water chestnuts stock/liquid and bring to the boil. Cook for 15 minutes adding more stock if required.

– Once the chestnuts have soften, transfer the mix to a blender and blitz until smooth. Pass through a fine seive and season with salt.



– Set up a fryer to 140°C (or alternatively fill a heavy based pan half full with vegetable oil and put on a medium heat – be careful!).

– Pick the kale, removing any tough stalks, and wash and dry completely.

– Fry the kale in deep oil until crispy turning frequently for an even result. Remove and dry on kitchen roll. Season with salt.



– Cook the samphire in a hot pan with little bit of olive oil, water and smoked salt. Strain and serve straight away.



– Remove the cooked lamb from stock.

– Strain the stock into a clean pan and place on a medium high heat. Add the aromatics (rosemary, black peppercorns and garlic) and cook (reduce) until thick and sticky. Strain through a fine sieve and season with salt if needed.




One large Lamb shoulder

Big handful of Hay

3 Litres Vegetable stock (to cover)

Red kale 150g

Green kale 150g

Samphire 100g

Smoked salt 2g



1 bulb of Garlic

Rosemary half a bunch

Tinned Water chestnut 500g (keep 300ml of chestnut stock)

Beurre noisette 150g