Ramp of lamb
Ramp of lamb


A quintessential choice for discerning meat enthusiasts. This succulent recipe is perfect for indulgent gatherings and memorable feasts, so why not try it for the upcoming Father's Day?


  • Rump of lamb
  • Spinach
  • Red wine
  • Shallot
  • Thyme
  • Bay leaf
  • Garlic
  • Black peppercorns 
  • Veal jus
  • Olives
  • Tomatoes
  • Potatoes
  • Cream
  • Cheddar cheese


  • Season and seal the rump of lamb and cook in the oven at 180 degrees for 17 min. If your oven supports steam control, set the steam to 60%.
  • Sweat the shallots, thyme, bay leaf, garlic and black peppercorn with olive oil. 
  • Add red wine and the veal jus. 
  • Reduce to the right consistency and add olives and chopped tomatoes.
  • Slice the potatoes thinly with a mandolin. 
  • In a pot, add thyme and garlic to cream and oversalt. Cook for a while before adding the sliced potatoes and mix together.
  • Line a tray with baking sheet and spread the potatoes and cream mix in the tray. Cook for 45 min at 170 degrees Celsius.
  • Once a knife goes through easily, add cheese and put back in the oven and cook at 180 degrees Celsius for 15 min.
  • Press under weight overnight and portion in vacuum packs.


  • Dairy
  • Sulphites
  • Celery


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