Share it with your friends Like

Thanks! Share it with your friends!

Close

Michelin star chef Marcello Tully creates a recipe of slow cooked roast Black Isle Scotch lamb shoulder with a warm tarragon mousse; a current dish on the menu at Kinloch Lodge. The dish is slow cooked and then flaked before breaded and fried before being served on a warm tarragon mousse

The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world’s best chefs.

It’s free to register, so why not join today?
http://www.thestaffcanteen.com

Come and join us here also
Twitter https://twitter.com/CanteenTweets
Facebook http://www.facebook.com/thestaffcanteen.