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Andrew Edmunds

8-hour Braised Lamb Supper
8-hour Braised Lamb Supper

8-hour Braised Lamb Supper

An autumnal menu centred around slow-braised, rolled lamb shoulder and seasonal sides.

Serving size

2 people

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Dressed crab, fennel salad

Braised, rolled lamb shoulder

Roasted celeriac, pickled walnut dressing
Roasted heritage carrots
Green sauce

New York style cheesecake, blackberry compôte

⬇ Download Cooking Instructions


This feast contains celery, crustaceans, egg, gluten, milk, mustard, sulphites, tree nuts. Made in a kitchen that handles all 14 allergens, including nuts.

About 8-hour Braised Lamb Supper

“Everyone associates lamb with spring but it’s wonderful at this time of year in a slow-braise”, says head chef Tom Trubshaw. His new menu celebrates Autumn with a centrepiece of hearty, braised lamb shoulder and roasted root vegetables.

The menu starts light, with dressed crab and a fennel salad. Both Tom and Andrew Edmunds have fond memories of eating dressed crab growing up, and their take on the classic seaside dish has become a favourite on the restaurant’s menu. “We use cromer crabs from Norfolk, as they have a sweet, delicate flavour”, explains Tom, “Both the white and brown crab meat are combined with our house-made lemon mayonnaise, dill and a hint of chilli, then we top it with fennel fronds and serve with a fresh, shaved fennel salad.”

For the main event, free-range, Cornish lamb shoulder is slow-braised with onions, garlic, celery, tomato, red wine, herbs and spices for eight hours, until meltingly tender and rich in flavour. A vibrant green sauce is served alongside, made from a blend of fresh herbs, tangy cornichons and capers, olive oil and a dollop of Dijon mustard.

To accompany the lamb, Tom makes the most of Autumnal British produce with two vegetable sides. “The heritage carrots we get from Natoora are really sweet this year”, he says, “so we’ve roasted those with just olive oil, salt and pepper to let the flavour shine through”. There’s also earthy, roasted celeriac served with a sharp, pickled walnut dressing.

To finish, Tom’s dessert is a play on a shop-bought favourite – “My pastry chef and I thought it would be fun to try and emulate the kind of cheesecakes you’d find at the supermarket, but make them restaurant-quality”, Tom says. His cheesecakes do just that, combining perfectly neat layers of biscuit base; light, velvety New-York style cheesecake filling, and a British blackberry compôte to cut through the creaminess.


Eat at any point during the weekend.

We deliver nationwide* on Fridays, select date at checkout.

*Excluding areas of Scotland, the British Isles, Channel Islands & Northern Ireland. Click here for more info.

This box is a generous serving for 2 people.

This meal is delivered pre-prepared, cold in an insulated box ready for you to cook, serve and enjoy over the weekend.

More from Andrew Edmunds


This menu contains alcohol

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Units B12-B14, Poplar Business Park, London, E14 9RL



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