Easter Special: Stuffed Lamb Shoulder with Fennel and Bone Marrow Crumble

Introducing an Easter dish by Chefs Ronnie Bonnetti and George Williams – Tarragon and Anchovy Stuffed Lamb Shoulder with Fennel and Bone Marrow Crumble.

This dish features savory lamb, tangy tarragon stuffing, and a rich fennel and bone marrow crumble, all in an easy-to-make-at-home recipe.

 

Click here to download the recipe.