Product Development Chef Shaune Hall

Our development chef Shaune Hall has worked in the foodservice industry for over 25 years. His primary role is to get the very best from our products through using the equipment every day, cleaning it and doing everything a typical chef would do. It provides him with an intimate knowledge of the product and in this section, we try to share some of his experience with you, in addition to providing more general advice and information.

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Rack of Lamb Cooked 2 Ways – Charred, Oven Roasted

Accompanied with Sweet Potato, Runner Beans, Peas, Stem Broccoli, Olive Oil Jus

Rack of lambAnother tribute to National Butcher's Week - rack of lamb is one of my favourite dishes and goes really well with sweet potato. I used my G9460 gas chargrill, I91105C Induction Range, E600 Rise and Fall Grill, E9640 Sous Vide and E3941F Fryer.


This recipe serves 4:

Preparation time: 15 minutes

Cooking time: 20 minutes

Difficulty: medium 

Cost: average



  • 1 x Scotch Lamb, Rack (French Butcher Trimmed)
  • 1 x sweet potato large – washed, peeled and portioned
  • 2 x runner beans, washed and sliced
  • 8 x stem broccoli
  • 50g fresh peas – out of pod
  • 10g samphire
  • 3g garlic clove peeled and crushed
  • 1 x mint sprig
  • 20g salted Orkney Butter
  • 80ml veal Jus
  • 30ml chicken stock
  • 30ml ruby port 
  • 1g crushed white peppercorns
  • 1g ground white pepper
  • Pinch salt
  • 15ml extra virgin olive oil



Step 1 – Lamb

  • Remove gristle from bones, score the fat, season and sear on hot chargrill all round
  • Take off, rest for 5 minutes and then place into hot oven @ 220°C for 12 minutes
  • Keep bones covered with foil
  • As soon as cooked, remove from oven, cover with extra foil and leave in a hot place to rest

Step 2 – Olive oil Jus

  • Reduce port in saucepan till thickened slightly
  • Add jus and reduce by half
  • Adjust seasoning if needed, reserve keeping warm till ready to use

Step 3 – Sweet potato

  • • In butter and chicken stock, cook potatoes till soft, remove, drain and brown under grill
  • • Put aside till ready for plating, keeping covered and warm

Step 4 – Greens

  • Blanch quickly in hot salted water, broccoli, then beans and finally samphire 
  • Then pass into a saucepan with emulsified butter and chicken stock and heat
  • Reserve till ready

Step 5 – Peas

  • Boil quickly in hot salted water with mint, drain and then add to little cream 
  • Remove from heat and roughly blend
  • Season and keep warm.

Step 6 - Plating up

  • • Ensure plate and all ingredients are hot and ready plating up
  • • Sliced the lamb, arrange on plates with rest
  • • Enjoy!

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