Lamb Cheeks


  • Preston’s Select Lambs Cheeks
  • good quality stock
  • knob of butter (for frying)
  • sea salt, freshly ground
  • black pepper, freshly ground


  1. Remove the lamb cheeks from refrigeration and let bring the temperature to room temperature
  2. Carefully trim the lamb cheeks, removing any connective tissue
  3. Place lamb cheeks in good quality stock, and gently simmer for approximately 20 minutes (do not boil, this should be a slow, gentle heat)
  4. Remove lamb cheeks, and season generously with salt and pepper
  5. Melt the butter in a hot pan or skillet.  Place lamb cheeks in the pan and fry until caramelized on the outside.
  6. Serve hot