Braised Lamb Crepinette/ by Robyn Wolfe, Marketing Manager
Have you ever seen caul fat? This lacy net is taken from the belly lining of a pig and it’s used to wrap French style sausages. I caught Dahlia Sous Chef, Alex, making these braised lamb crepinettes for Dahlia’s dinner menu and had to take some photos because the caul fat is so beautiful.
Alex used lamb neck, and some mirepoix, and a braised lamb reduction to make these fresh sausages. Then he wrapped them in the caul fat. The crepinettes will be pan seared and served with glazed turnips, scotch ale mustard, and malted oats.
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