Confit shoulder of lamb with galette potato, root vegetables and rosemary jus

The chef of The Torridon has recommended me as the dish of today’s menu. I’m proud of it. Proud not only of my flavour but also of my delicate preparation and careful sourcing. From the hills of Gairloch on the west coast comes the main piece of the dish, me – the lamb. I am locally sourced from my matey Kenneth Morrison the butcher, in Gairloch itself. Tenderly coated in a mixture of fine salts for 24 hours means my full flavours are allowed to develop to give another dimension to the dish. After being rinsed off of and being lathered in a layer of sumptuous duck fat I am then slowly cooked for 12 hours to allow the succulent, melt in the mouth texture to be created.

My friends the buttery galette potato and the root vegetables celeriac, carrot and swede are then drizzled with a fresh rosemary jus to create the perfect dish. The perfect dish waiting for the diner to come and tuck in only at The Torridon. Come and make your day!

If I don’t sound good enough you can also try:

Pumpkin veloute, parmesan cream
Mackerel and tomato refregado millefeuille, pan seared red mullet, tapenade, rocket salad

Pan fried lemon sole, fondant potato, leek puree, braised leek, caper butter sauce

OR

Lamb dish (see above)

Orange jelly, passionfruit sorbet

Apple crumble, English custard, vanilla ice cream OR Cheese

Authors – Clarissa De Kruijff, Stephanie Watson, Gemma Mitchell, Kaylene McKernie – Dingwall Academy Team

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