Chefs celebrate Welsh lamb as part of Love Lamb Week 2017

Welsh lamb entered the spotlight last week, as under-appreciated cuts were showcased by celebrated chefs as part of Love Lamb Week (1-7 September).

Italian chef Francesco Mazzei attended Meatopia last weekend (1-3 September), where he used PGI Welsh Lamb livers and kidneys to create his signature Stigghiola dish. Now patron chef of Radici – a new restaurant inspired by Italian cooking – Mazzei draws inspiration from his heritage to create dishes, including Welsh Lamb offal. 

On 2 September, Masterchef semi-finalist Imran Nathoo (pictured) was on hand to serve up contemporary Welsh Lamb kebabs at the first event of a pop-up restaurant series. The roof of Jacob’s Ladder in Cardiff served as the venue, where diners were treated to Welsh Lamb shoulder, supplied by local butchery company Oriel Jones.

“The pop-up restaurant series is a really exciting venture for me and it was great to kick off the series with PGI Welsh Lamb, which is such a top-quality product,” explained Nathoo.

“Most people tend to associate lamb with spring, but actually lamb is readily available and plentiful at this time of year. For my take on a lamb kebab, I slowly cooked the very best PGI Welsh Lamb overnight, shredded it, then crisped it up in the pan.”

Love Lamb Week is a grassroots campaign designed to highlight the best of British lamb, encouraging chefs to cook with it and consumers to support it.

“It’s great to see a celebration of lamb across the industry and country,” commented Caryl Hughes, a Welsh young sheep farmers and National Sheep Association young ambassador. “Both Imran and Francesco’s cooking sounds exciting and delicious and a great way to use cuts of lamb that people often forget about.

“PGI Welsh Lamb is such a great national product, which I, along with the rest of Wales’ sheep farmers, am proud to produce. Welsh Lamb is in peak season now so Love Lamb Week is the perfect opportunity for consumers to see for themselves how Wales’ outstanding natural surroundings produce outstanding Welsh Lamb.”

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