Celebrated chef showcases Welsh Lamb in new pop-up

Amateur chef and food blogger Imran Nathoo has thrown his support behind Welsh Lamb to develop his take on the classic kebab. 

Nathoo, who is a dentist by trade, featured in the second heat of this year’s Masterchef series. Known for his international recipes, the cook has partnered with Hybu Cig Cymru – Meat Promotion Wales (HCC) and one of Cardiff’s pizza joints to bring a new pop-up dining experience. On Sunday 2 July, Nathoo took over the Dusty Knuckle restaurant from his home town to deliver a combination of innovative flavours in creating his lamb kebab.

“I’m delighted to serve Welsh Lamb kebabs as the centrepiece of this special supper club,” said Nathoo, ahead of the event. “It’s my homage to this household favourite. A shoulder of PGI Welsh Lamb is cooked overnight, shredded, then crisped in Dusty Knuckle’s wood burning oven. It’s then served with mint yoghurt, pickled onions and my homemade chilli sauce.

Owen Roberts of HCC said the meat was a versatile solution, given the different ways it can be cooked. “There are so many ways to enjoy it – from traditional roasts to quicker 30-minute meals, and indulgent slow-cooked recipes like Imran’s kebabs,” he commented.

“Imran’s cooking lets the flavour of the meat speak for itself, and his menu sounds really exciting. We’re pleased to be partnering with him on this pop-up venture in Cardiff, and we’re also looking forward to welcoming him to the Royal Welsh Show in late July, where he’ll be a star of our cookery theatre, showcasing even more ways of preparing the finest Welsh Lamb as we gear up for our summer promotional campaigns.”

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