|Jerry and Donnacha|
- Restaurant Reviews. Up-to-date. Cork & Ireland
- Top Wines. With Reviews & Irish Stockists.
- Ireland's Great Producers, Great Tastes
- Marvellous markets for Christmas on Sligo Food Tra...
- Adare Manor Sommelier Chosen For New Zealand Sommi...
- A Celebration of Spiced Beef in Cork Cafés
- BARRY AND FITZWILLIAM ANNOUNCE IRISH DISTRIBUTION ...
- Pudding for Christmas – from Kelly’s of course
- Killian Crowley is S.Pellegrino Young Chef 2018
- Franciscan Well Christmas Experience
- The Mescan Menu at The Tavern Murrisk
- Go Full Irish for Charity
- Top Posts, last 12 months
- Taste Cork Week 2017
- Blog Policy
Monday, October 9, 2017
The Market Lane Group Celebrates Blasket Island Lamb
Across all their Restaurants in October
Cork’s Market Lane Group of restaurants will celebrate the unique, award-winning lamb from the Blasket Islands on all their food menus from . This highly anticipated event is now in its 8th year, and given the popularity of this delicious, rare meat, the chance to experience it usually only lasts until the end of the month. This celebration of Blasket Island Lamb is exclusive to the Group.
Chefs in each restaurant (Market Lane, Orso, Elbow Lane and Castle Cafe) create special lamb dishes that reflect their own in-house style of cooking and the full range of cuts will be used. These will be carefully partnered with drinks recommendations from the group’s wine and beer experts.
The habitat on the islands is what makes this product so special and gives it such a great reputation. The animals graze in a marshy meadow full of heather, natural grassland and wild herbs such as rosemary, sage and thyme. The grass is salty from sea spray which gives the lamb its highly valued pre-sale flavour. The animals are free to roam so the lamb is leaner creating a perfect fat to meat ratio.
Pamela Kelly Gough, head chef of Market Lane, who has been working with Blasket Island lamb for many years now says “We are delighted as a group to shine a light on this very special organic Autumn lamb, which is different in many ways from the more usual Spring lamb” she says. “The impeccable provenance of this product is reflected in its quality and flavour; we are proud to be the only restaurants in Ireland to serve it to our customers. This truly is a farm to fork experience with everybody in the supply chain really respectful and excited about the product.”
This story begins with small holder, Donnacha O Ceileachair, who raises a small flock of sheep on the Great Blasket Island. When the April-born lambs are ready, he brings them by ferry from the Island onto the mainland. There, they are rested for up to a week on Donnacha’s farm in Dun Chaoin, to recuperate from their choppy journey across the Dingle Sound. Award-winning Dingle Butcher, Jerry Kennedy, then picks out the premium lambs which are sent for slaughter. When the annual Market Lane order is delivered, the remaining lamb is sold to the public directly from Kennedy’s Butcher Shop on Orchard Lane, Dingle or via www.dinglebutcher.com
Diners at The Market Group can look forward to dishes such as;
‘Elbow Lager lamb pie, pommes anna and glazed heritage carrots’, “Blasket lamb leg in fish sauce with seaweed gratin’, ORSO ‘Moroccan braised lamb shank with ras-el-hanout cous cous, preserved lemon, pomegranate and red onion pickle’ and ‘Anchovy and rosemary leg of lamb steak, creamed polenta, with caponata and crispy shallots.’
Check out the new menus, drinks, specials, menu changes and availability of lamb dishes on the social media channels for the restaurants within the group including www.marketlane.ie an
d facebook; Market Lane.