Welsh lamb is a hit with customers at London restaurant

WHEN a new barbecue restaurant opened its doors in London’s Soho last November with a promise to source the very best meat from across the UK, little did its owners know just how well Welsh lamb would go down with the capital’s discerning diners.

Hybu Cig Cymru – Meat Promotion Wales (HCC)’s latest Welsh Lamb Club member restaurant Temper has sold more than 150 PGI Welsh Lamb carcases since opening its doors just three months ago.

From launching its venture, PGI Welsh Lamb has been a key part of their offering alongside pork from rare breed pigs and other speciality meats.

Chef director Neil Rankin began his curiosity in fire and carcases at both Smokehouse and Bad Egg, before opening Temper restaurant with managing director Sam Lee.

Carcasses are brought in whole, butchered on site and then cooked over fire for hours in front of the customers.

“The lamb we use is so good, we simply serve it naked on freshbaked flat bread for the customer to appreciate the flavour,” said George Wood, Temper senior sous chef.

“We and our customers have confidence in the Welsh Lamb we buy, and that’s why they keep coming back. Lamb is one of the favourites here.”

Temper will be joining their supplier, Daphne Tilley, of Henllan, Denbighshire, founder of Daphne’s Original Welsh Lamb, for a feature on BBC Countryfile next month.