We have recently started serving Lamb as a small plate and have introduced a unique approach to utilizing the whole animal. We recieve a whole Lamb from Capra fine meats. Our butcher Ren breaks down the lamb and we rotate cuts. A selected cut will be served until it runs out at which point we will move on to the next. All will be served on the same set. So far, we have had:- Rack (picture)
- Chop
- Belly
- Shoulder
- Meguez
Current lamb set: Lentils are cooked with onion and carrots during prep and picked up with garlic during service. The walnut pesto is made with parsley, sage, oil and toasted walnuts and is folded in with the lentils and verjus soaked figs. The lamb is then plated with the mix and finished with a roasted garlic puree and fried sage garnish.
This is an exciting dish and one that really exemplifies what we do here at Contigo. We feel it is important that this small plate be explained to tables before they ask. Approaching this like you would the daily sausage provides all of our guests with not only the knowledge of what cut is currently being served, but an insight to the unique way we approach the dish.
No comments:
Post a Comment