22 August 2019

Off the Block

15 top British chefs have revealed how they utilise all cuts of meat in dishes, to provide increased depth of flavour, reduce waste and get maximum value for money.

Rudding Park’s Stephanie Moon and Joe Hurd, TV Chef on Saturday Kitchen are amongst those who have opened their kitchens to share their knowledge, taking part in exclusive video interviews for our Quality Standard Mark and Food Service team.

The series will consist of 26 episodes across the year.

Liam Finnegan​

Simple and fresh ingredients compliment two cuts of lamb used in 's dish for #OfftheBlock. Lamb loin is roasted with butter until it's medium and as the meat tends to lend its self well to slow cooking, the shoulder is cooked for eight hours, letting the flavours of the lamb truly shine.

The head chef of The castle at Taunton reminds us of the old chef saying, "If it grows with it, it goes with it", making wild garlic and lamb a marriage made in heaven, a perfect Spring dish.

Watch the film to hear Liam talk more about simplicity off flavours and slow cooking.

Liam Finnegan

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