He actually showed us a whole lamb in the kitchen, as it arrives from the supplier. Only 2 or 3 weeks old, it was tiny. I reckon at most 15 inches long, though as a male, I struggle with such estimations... He said he got them for £65 each, and even on tasting menu portions, we had a whole rump each. Apparently they don't make money on the dish, but serve it because Brett thinks they should at this time of the year. Remarkably pale and tender meat.
An astonishingly tiny rack piece (those were some seriously baby lambs, clearly)
It was indeed truffle juice, we were informed. I thought this was great stuff, but a little overpowering for the delicate flavour of the rump. But it paired well with the stronger, slower cooked parts of the dish. That was my only real criticism of our meal, and I mentioned this to Brett. That's the first time I've been able to bring myself to criticising a dish straight to a chef's face - he had asked us if we had any comments - and I think it's another testament to the guy that I felt comfortable doing that.
A nice smooth demiglace/pan juice sauce and well truffled potatos, although again I suspect the flavor was from juice or oil
I was trying to put my finger on why I didn't rave about this dish (well, the rabbit equivalent) quite as much as Rian, and you've hit the nail on the head. The rest of the dish was delicious though.
My problem was with the lasagne filling which was bound with a lot of egg and too omlettey as a result
Does your brother always accept gastronomic treats as payment for plumbing services? If so, send him over!