Two Michelin Starred Simon Rogan cooks milk fed spring lamb, turnips baked in salt

Two Michelin starred chef Simon Rogan from L'Enclume in Cumbria is one of the UK's most influential Chefs. Watch Simon, as he cooks milk fed spring lamb, ramsons, turnips baked in salt and sheep's milk curds,
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[lugaretzia]

Interesting to compare his style, both in cooking and appearance, to his recent video.
Congrats on the 3rd star.

[Thestaffcanteen]

Hi Dianne thanks forall your commnents glad you enjoyed the videos

[mjw]

Everything goes into the water bath??? Please clarify.

[MrYoumitube]

Big things are going to happen for this chef...I loved all his dishes on GBM, but can he please make the portions maybe a little larger. My taste buds will be heaven after eating his dishes but I will probably run for a burger afterwards simply because im still hungry and I'm only a lean man.

[Atveurf]

This is pretty classical with very few new aged techniques. 

[gab.lab.martins]

I need that pressure cooker. Anyone knows make & model?

[SethHesio]

Meat and potatoes... seriously though, good chef, looks like a great meal. Like the respect for the animal.

[rhebersonbritto]

whatever he does will make your pants wet!

[impressionsbysimon]

I've been watching Simon on Great British Menu this week and he's a genius. Inventive and unique

[chaddysilver]

He seem nice he was in my college talk about The French in Manchester

[davidtait]

Amazing stuff! On a video spree watching all your videos lol! I would love to work with you guys.

[whooterNG]

I know this is a crazy old video but could somebody tell me what those paper/cloth things he put in the cryo-vac bag with lamb are? I've never seen anything like that before, I'm really curious as to what the purpose of them is.

[SeeMeFlee]

Great to watch the behind the scenes in the kitchen such as making stock! Thanks staffcanteen!

[wildernessuk]

Was at L'Enclume last week.. well worth a visit..

[YoonaNoFan]

so the milk just set by it own or what?

[Gourmet_Goon]

I'm gonna venture a guess and say he used rennet to set the milk into curds?

[rockpig]

With all that fannying around, i wonder if the customer ever gets a hot plate of food

[SethHesio]

Never seen stock made that quick before. Amazing.

[diannewhitehead]

Very lovely dish. It says a lot about you personally how long your guys have been with you. I wish you and the guys continued success. Best wishes.