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AHDB launches food series to encourage cooking with lamb and beef

AHDB have launched their ’Off the Block’ series which will see some of Britain’s top chefs create bespoke recipes to increase use of the full lamb or beef carcass. Emily Ashworth reports.

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Campaign launched to enusre use of whole beef and lamb carcase

In a series of new videos, AHDB have launched their ’Off the Block’ series to ecnourage the full use of beef and lamb carcasses.

 

Over the next year, monthly recipes will be released, each headed up by top chefs across the country.

 

And the aim is to excite consumers cooking at home as well as the proffessional food sector.

 

Leading the initiative for the beef and lamb industry, AHDB Quality Schemes Manager Karl Pendlebury, says: “We are sharing recipes and insight gained from Michelin starred chefs through to gastro pubs across the country. The personal and heartfelt approach adopted in the Off the Block videos will inspire cooks, chefs and food services professionals to use more quality beef and lamb, maximising the whole carcase.”

 

 


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James Sherwin wants to highlight the different ways to use various cuts of meat
James Sherwin wants to highlight the different ways to use various cuts of meat

Blind menu

 

The latest video from award-winning chef, James Sherwin, uses innovative cooking techniques to showcase the best of British lamb and beef, and serves his dishes blind so that guests can get a full flavour experience.

 

He says: "We’re all creatures of habit, we go to the same restaurants, order the same bottle of wine and the same couple of dishes. I set out to excite my guests with the quality and provenance of the raw ingredients I use and I’d like to help other chefs to do the same.

 

“Using a blind menu gives me the opportunity to use an array of seasonal ingredients – those cuts, bones and pieces that wouldn’t immediately say choose me, but taste amazing. With innovation and confidence, we can get people eating more of the beef and lamb carcass, to reduce waste, increase flavour and keep costs down.”

 

 

 

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