AMBASSADOR CHEF KATE FAY AND HER FAMOUS LAMB SAUSAGE ROLL
What better way to celebrate National Lamb Day than with a lamb sausage rol!? Ambassador Chef Kate Fay originally created her version of this Kiwi classic dish for the 20th anniversary of Cibo Restaurant in Parnell, where she is executive chef, putting a modern twist on a classic birthday party treat. It fast became one of her trademark iconic dishes and she will be serving it on her menu for her upcoming Ambassador Series dinner for National Lamb Day on 24 May.
What makes this dish just that little bit extra special is using lamb neck as the filling. Kate says using lamb neck, a secondary cut which requires long slow cooking, adds a rich depth of flavour and an alternative texture to the traditional filling of a sausage roll. Lamb neck is a wonderful cheaper cut ideal to use on menu applications where a braised meat is required. Braising lamb neck not only brings out the flavour but creates a very moist and textural end result. With the increased popularity of this secondary cut, Kate says they are now available for chefs, filleted and ready for the braising pot!