Lamb at Easter in Britain usually means roast leg of lamb served with mint sauce – Butcher Yves at Higgins who grew up in Germany maintains that the acid vinegar ruins the flavour of the meat although many Brits would dispute it. The butchers all agree that rosemary is the perfect complement to their tasty West Country Lamb and add that it should not be overcooked. They advise Shoulder of lamb for slow cooking until tender when it will fall off the bone.
Chef Allan of Gusto always uses rump of lamb –“it’s the working part of the animal so has most flavour.” Rump lamb on the brasserie menu is served with Dauphinose potatoes, ratatouille and braised red cabbage and a customer favourite.
Order your Easter Lamb early at Higgins
Cheat with their own brand ready made Mint sauce