Lamb rump, sweet potato fondant, roasted normandy sand carrot with wild garlic salsa verde and a port sauce
Any thoughts? I’m definitely proud of this dish but open to some feedback!
by ItsMorgH
4 Comments
TwoPintsYouPrick
Dish is ok, but needs work; the work, fix that sauce and cook that lamb a touch more, a good vet and a lot of meat glue and he could have that baaaaa’ing again.
comegetthesenuggets
It’s a good start. The sauces and greens look haphazard/sloppy. Also, your lamb is undercooked
faucetpants
Less. Just less. Less of everything. Probably tastes good. Just bring the lamb up to medium
Same-Platypus1941
I would plate the sauce in one spot, in a pool, then drizzle the oil around the outside. Both being drizzled looks messy to me. I like where your heads at though.
4 Comments
Dish is ok, but needs work; the work, fix that sauce and cook that lamb a touch more, a good vet and a lot of meat glue and he could have that baaaaa’ing again.
It’s a good start. The sauces and greens look haphazard/sloppy. Also, your lamb is undercooked
Less. Just less. Less of everything. Probably tastes good. Just bring the lamb up to medium
I would plate the sauce in one spot, in a pool, then drizzle the oil around the outside. Both being drizzled looks messy to me. I like where your heads at though.