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Lamb With Beetroot Pearl Barley and Cured Mutton

Fancy eating something different this Christmas from the usual turkey, cranberry, bread sauce combination?  Or left it too late to buy one?  Why not try this amazing recipe with lamb, beetroot pearl barley and cured mutton for something a little different this Christmas.


4 beets

2 lamb rumps

2 sprigs of rosemary

Sea Salt

350g pearl barley

1 brown onion

2 cloves of garlic

500ml Vegetable bouillon

100g cured mutton

1 Lemon


Preheat the oven to 180C.  Wrap the beetroots in tin foil and bake until soft.  Remove from the oven, peel and puree in a blender.

Sprinkle sea salt on the lamb rumps and sear with a splash of olive oil in a hot pan. You are looking to render the fat but not too cook the meat through.    Roughly chop the rosemary and mix with sea, salt and black pepper.  Remove the lamb from the pan and rub with the rosemary sea salt and place in a baking tray.

Place the lamb in the oven and roast for 15 mins.  Remove when cooked and allow to rest for 10 mins or more.

Dice the onion and sweat in a pan with a little olive oil until it begins to caramelise.  Mix in the pearl barley and stir to coat in the oil before adding the beetroot puree.

Have some vegetable bouillon ready and add ladle by ladle waiting for the pearl barley to absorb the liquid that is already in the pan before adding another.

Keep stirring the pearl barley until it is cooked stir through, add a squeeze of lemon and 50g of the chopped cured mutton.

Remove from the heat and allow to stand.  Carve your lamb and arrange on top of the barley with some extra pieces of cured mutton.