Anchovy, garlic and rosemary crumb. Veg, sauce. Andy cooked. It was divine. It seems there is the ability to serve young cuts here as compared to NZ. This lamb was YOUNG. Mild, pale, lean, purely milk fed. Akin to milk fed veal than anything else I've tasted. It cost 12 euro. WTF???
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| I had Frenched the bone, the only input I had but made it very elegant (and made me happy because it looked lovely) |
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| Cut (served) at the table |
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| And then there's the sauce.... unreal. |
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