Heritage Lamb Duo
Slow-cooked neck, pink roasted rack, salt-baked celeriac, and mint jus.
Subtitle
Main Course
Pristine Ingredients
Heritage Lamb
From a single farm in the Cairngorms.
Fresh Mint & Rosemary
From our kitchen garden.
Celeriac
Salt-baked for 90 minutes.
The Story
Two expressions of the same animal, side by side: a slow-braised neck, tender from twelve hours of patient cooking, and a pink-roasted rack, herbaceous and refined. The contrast is the point.
Salt-baked celeriac is scored and packed in a crust of coarse salt and egg white, then baked whole for ninety minutes. The result is a vegetable transformed — earthy, caramelized, with an almost meaty depth that holds its own beside the lamb.
The Perfect Pairing
Sommelier Recommendation
Barossa Valley Shiraz 2019
Full-bodied, dark fruit, notes of black pepper.
£140
Signature Cocktail
The Thistle & Rose
Scottish whisky, honey, rosemary, lemon.
£22
