On Tuesday 14th March, Jason Atherton’s recently-launched British restaurant, Temple and Sons, will host the first in a series of supplier dinners, featuring a live Herdwick lamb butchery demonstration from Lake District Farmers. Guests will enjoy a four-course dinner prepared by the acclaimed chef and restaurateur, with lamb the star ingredient.
An evening that aims to educate on nose to tail dining, the demonstration from Lake District Farmers, a supplier championed by Jason Atherton who supply some of the UK’s best restaurants with premium meat. The demonstration will teach guests how to successfully butcher a lamb with various techniques to reveal a variety of different cuts. Prepared for guests by Jason Atherton and Executive Chef, Paul Walsh, guests will then enjoy a menu that uses as many different parts of the lamb to create a varied selection of dishes. Cuts range from lamb breast served with Cornish wild garlic fregola, lamb sweetbreads and braised morels to shoulder, loin and leg served with a casserole of spring vegetables, lamb fat potatoes and a salad of Spenwood cheese and crispy lamb belly. Additional touches can be found in the sourdough served with whipped lamb fat butter and a dessert of custard tart and poached Yorkshire rhubarb served with a sheep’s milk sorbet.