Anchovies and lamb is a combination that works really well and has been used since Roman times. The saltiness of the anchovies cuts through the lamb’s richness and reveals new flavours in the meat.
Last Wednesday we were thrilled that Rules, London’s oldest restaurant, put on a fabulous lunch for us. The lunch, where Sophie gave a talk and showed a film, was attended by a number of high-profile journalists, farming and gastronomy figures, including Mark Hedges, editor of Country Life; Kate Hawkings, chairwoman of the Guild of Food Writers; Shane Holland, Executive Chairman of Slow Food UK; Sally Coffey, editor of Britain Magazine; freelance writer and editor Jennifer Sharp; and fellow shepherdess and blogger Rosie Hetherington.
We’re delighted to announce that our milk-fed lamb is now being served at Marcus, the two-Michelin-starred restaurant by Marcus Wareing, at the Berkeley Hotel in Knightsbridge, London.
This brings to five the number of Michelin-starred restaurants where our lamb is served. For a full list of pubs and restaurants where you can eat our lamb, please see our Chefs page here.
Lavinton Lamb is entering the Great Food Awards, a new competition for food and drink businesses based in the Midlands. If you would like to vote for us, we’d be delighted. You can nominate us as Best Food and Drink Producer by clicking on this link.