Two-Michelin star chef Andrew Fairlie prepares and cooks shoulder & flank of Scotch lamb recipe

Video 04:56 Two-Michelin star chef Andrew Fairlie prepares and cooks shoulder & flank of Scotch lamb recipe





Scotland’s only two-Michelin star chef Andrew Fairlie from Restaurant Andrew Fairlie at Gleneagles, cooks roast feather blade and confit flank of Scotch lamb, Andrew describes Scotch lamb as the best in the world. Follow this step by step guide on how to cook and serve a Michelin starred recipe.
Watch part one here https://www.youtube.com/watch?v=Suj7DHeIxo0
Read the feature here http://www.thestaffcanteen.com/editorial/montalt-farm-perthshire

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

Produced by Orama http://orama.tv/

Tags:
Click on a tab to select how you'd like to leave your comment

Leave a Reply

©2017 

or

Log in with your credentials

or    

Forgot your details?

or

Create Account

Skip to toolbar