We asked Chris Bailey, our Tasting Room Head Chef, his ingredient of the month in January…
Why Southdown Lamb? We use the best quality produce we can source from as close to the Estate as possible. This lamb has great flavour and it’s really good to be able to use lamb which is bred on the same ridge of land that Rathfinny sits on, on the South Downs.
Where do you source it from? Saddlescomb Farm
Best cooking tip? Rest the lamb well after cooking before carving.
Favourite dish you use it in? Roast Saddlescomb lamb loin, sweetbreads, barley, turnip and braised lettuce.
What wine would you recommend with the dish?
By the Glass: Sharpham Pinot Noir
By the Bottle: Beronia Gran Reserva