A different take on the Lamb burger with a tasty hit of Rosemary and Garlic.
This recipe has kindly been provided by chef Tom Welch of Wild Garlic
2 garlic cloves, chopped
4 tsp finely chopped rosemary needles
1kg lean mutton mince
ciabatta rolls or French bread
mayonnaise 3 red onions, sliced and tossed with 1 tbsp each balsamic vinegar and olive oil
good handful rocket
Cut from the shoulder, these lean pieces of meat are ready to cook in stews, casseroles and curries. This item is sold in 500g packs.