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If you try one thing... lamb crown

If it's your turn to host the Christmas celebrations this year, why not try something new when it comes
to the main meal? Give your guests something to talk about with our new lamb crown – it's a
centrepiece with wow-factors

The king of centrepieces

It’s that moment everyone’s been waiting for, squeezed round the table in anticipation of a feast to rival all Sunday roasts. When it comes to Christmas lunch, there's no such things as half measures, which is why we work with our dedicated suppliers, farmers and expert butchers to bring out a cut of meat every year that offers a real sense of wow-factor. This year we've created the lamb crown: an impressive centrepiece that's been artfully crafted by hand-stitching two French-trimmed racks of lamb together to form a crown shape.

With its rich port jus, jewel-like cranberries and golden honey-roast parsnip stuffing, all you need to do is roast it, pile the stuffing into the middle and pour on the hot gravy before serving. Carve between the bone – it serves four, with two or three chops per person – and fan it out in a spiral on a board as you carve for a theatrical touch. This is Christmas at its easiest, and most decadent.

On the side
What you serve with the lamb crown is up to you. You can make it your own by rustling up your secret family recipes, served with piles of perfectly crispy roast potatoes. Or, if you’d like some fresh ideas, here are a few to spark your creativity...

Sautéed sweet potatoes
Parboil peeled sweet potatoes, then slice into 1cm-thick discs. Fry them in plenty of butter with rosemary sprigs and whole crushed garlic cloves, until golden on both sides. Make sure you use a wide pan ­– you’ll need plenty of space to spread out the potatoes so they all make contact with the hot pan and cook evenly. Alternatively, you can fry them in batches if that’s easier.

Creamy spinach with nutmeg
Enrich your regular white sauce recipe with a dash of cream, plenty of black pepper and a teaspoon (or to taste) of freshly grated nutmeg. Blanch plenty of spinach, then squeeze out all the excess water with your hands. Chop the spinach and add it to the white sauce, stirring until combined. Season to taste.

Roasted cauliflower and walnuts
Cut a head of cauliflower into medium florets, then briefly blanch and pat dry. Toss in olive oil, sprinkle with plenty of fresh thyme leaves, and season with salt and pepper. Roast in a medium-high oven for around 30 minutes, until the cauliflower is golden and tender. Serve scattered with toasted walnuts.


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