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The Week
The Week
National
The Week Staff

Easter recipe: Adam Smith’s salt baked lamb shoulder

A tasty and fresh dish served with an English feta, cucumber and mint salad

This is a twisted version of the traditional Easter lamb, created by Adam Smith, executive chef of Michelin-starred Woven by Adam Smith at Coworth Park in Berkshire. Served with a feta, cucumber, and mint salad, it’s a tasty and fresh recipe that brings spring flavours at Easter. 

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