LAMB FRYING

Lincolnshire Lamb produces quality cuts where frying is usually the start of a process for tasty dishes.

Lamb Mince ideally fried to seal then simply add mixed vegetables and create a gravy to serve with mash or chips.

Goujons or strips of Lambs Liver quickly and lightly fried with onion and mushrooms flamed with brandy and served in a cream sauce with rice.

Lamb’s Kidneys are great devilled and served as a breakfast dish.

Deep Fried Lamb Chops trim the lamb and coat in flour, egg and high quality breadcrumbs. Add spices to the crumb if required and serve with fresh lemon and yoghurt side.

Before cooking always take the meat out of the fridge at least an hour before starting cooking. Always add basic seasoning before starting cooking and always pre-heat the oven if required.