It’s official, 2020 is the year I became a lamb-eater. Helping to seal the deal was this rendition of the meat by Chef Jay and his team at Cheek Bistro.
Although it was very slightly gamey (at least to super-sensitive me), I could overlook it as the combined charms of the melt-in-the-mouth fat and fine layer of crackling caramelised glaze (made from lamb jus and balsamic vinegar), were too lip-smackingly tasty.