Farming

Naked lambs flock to London

Neil Rankin, Chef Director: With George Wood, Senior Sous Chef

WHEN SOHO’S new Temper barbecue restaurant opened its doors in November, with a promise to source the very best meat from across the UK, little did its owners know just how well Welsh Lamb would go down with the capital’s discerning diners.

Hybu Cig Cymru – Meat Promotion Wales (HCC)’s latest Welsh Lamb Club member restaurant has sold in excess of 150 PGI Welsh Lamb carcases since opening its doors just three months ago.

From launching their venture, PGI Welsh Lamb has been a key part of their offering alongside pork from rare breed pigs and other speciality meats. Chef Director Neil Rankin began his curiosity in fire and carcases at both Smokehouse and Bad Egg, before opening Temper restaurant with Managing Director Sam Lee.

Carcasses are brought in whole, butchered on site and then cooked over fire for hours in front of the customers.

‘The lamb we use is so good, we simply serve it naked on fresh baked flat bread for the customer to appreciate the flavour’, said George Wood, Temper Senior Sous Chef.

“We and our customers have confidence in the Welsh Lamb we buy, and that’s why they keep coming back. Lamb is one of the favourites here”.

Temper will be joining their supplier, Daphne Tilley, of Henllan, Denbighshire, founder of Daphne’s Original Welsh Lamb for a feature on BBC Countryfile next month.

A full list of all the Welsh Lamb Club restaurants around the UK can be found at http:// eatwelshlambandwelshbeef.com/en/ welsh-lamb/restaurants and latest news is available at the new Twitter account, @WelshLambClub.

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Dayne Stone

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