We have been using the Connemara Hill mountain lamb in the restaurant for a while now and the feedback is fantastic. It is a beautiful product, which I was introduced to by the Simply Better team, so I owe them a big thanks you for that.

For this recipe, we blend together a paste of punchy wholegrain mustard, garlic, a little flatleaf parsley and lemon, and we rub it all over the lamb. The peas with braised lettuce is also gorgeous with grilled chicken, lamb cutlets or even the likes of some grilled fish, such as hake, haddock or cod.