Kenza's Joe Gray signs up for World of Welsh Lamb

17 September, 2010

A combination of the Welsh Valleys with the flavours of the Middle East are hoping to get London taste buds tingling as Welsh meat bosses continue to push their product.

Joe Gray, chef at top London restaurant Kenza (Levant group), will be cooking up a special Welsh Lamb dished inspired by flavours from Lebanon and Morocco.

Gray is the second top chef to take part in the World of Welsh Lamb events which are being held at the historic Leadenhall Market in the City every Wednesday until the 13th October.

Each week a different chef will be preparing their signature Welsh Lamb dish for the public to sample before buying from The Butcher.

Last week Andre Garrett, head chef at Galvin at Windows, prepared a slowly grilled rump of Welsh Lamb with coco beans and escargot butter which was sampled by over 500 people.

The World of Welsh Lamb events aim at showing Londoners the versatility of Welsh Lamb and encourage them to buy it as part of their weekly shopping.





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