Serves 3-4

Time 2 hours 

Ingredients

1 whole chicken (about 1.6–1.8 kg)

olive oil

sea salt

freshly ground black pepper

2 lemons 

6 sprig thyme

10 garlic cloves

4 large carrots, peeled, ribboned with peeler

100g feta, lightly crumbled

small bunch dill, roughly chopped

1 tbsp cumin seeds, lightly toasted and crushed

1 tbsn sumac

Method:

Preheat your oven to 200°c (400°f). Pat the chicken dry with paper towels. Drizzle with olive oil, season generously with sea salt and freshly ground black pepper. Stuff the cavity with 1 lemon halved, sprigs of thyme, and whole garlic cloves.

Place the chicken breast-side up in a roasting pan. Roast for about 1 hour 20 minutes, or until the juices run clear when pierced between the leg and thigh. Baste occasionally with pan juices.

Let the chicken rest for 10-15 minutes before carving. Separate the chicken by removing the legs and thighs first, then the wings, and finally slicing the breast meat.

In a large bowl, combine carrot ribbons, crumbled feta, chopped dill, toasted cumin seeds, sumac, lemon zest, and juice. Drizzle with olive oil, season with sea salt and black pepper, and toss gently.

Arrange the carved chicken pieces neatly on a serving platter. Dot the carrot slaw around the chicken for a vibrant, fresh presentation.

Chef’s notes:

- Allowing the chicken to rest post-roasting ensures juicy, tender meat.

- Marinate the chicken overnight with the same seasoning for deeper flavours.

- Swap thyme with rosemary or oregano for a different herbaceous note.

- Replace feta with crumbled goat cheese for a creamier texture.

Serves 2

Time 30 mins

Ingredients:

 2 lamb backstraps (trimmed) pre-order these with our team online@provenacenbutcher.com or speak to the team at your local store

Olive oil

sea salt

freshly ground black pepper

small radicchio, leaves separated

anchovy fillets

small garlic clove

muscatel vinegar

4 tbsp good olive oil

Method

Rub the lamb tenderloins with olive oil, sea salt, and freshly ground black pepper. Let them rest at room temperature for 15 minutes.

Heat a grill pan or skillet over medium-high heat. Sear the tenderloins for 4-6 minutes per side for medium. Remove from heat, cover loosely with foil, and let rest for 5 minutes.

Toss the radicchio leaves with a drizzle of olive oil and a pinch of salt. Grill or sear quickly until just wilted and slightly charred.

Finely mince the anchovy fillets and garlic. Whisk together with muscatel vinegar, 4 tbsp of good olive oil, and a pinch of black pepper until emulsified.

Slice the rested lamb thinly. Arrange over the radicchio and drizzle with the anchovy dressing. Serve immediately.

Chef's note

While the lamb rests, prepare the dressing to maximise efficiency.

Swap muscatel vinegar with sherry or white wine vinegar for a similar tang. if anchovies aren’t your thing, use capers for a briny punch.

For extra flavour, marinate the lamb with olive oil, garlic, and rosemary for an hour before cooking. Use pre-washed mixed greens if radicchio isn’t available to save prep time.

Serves 4–6

Time 5.2 hours

Ingredients:

1 whole lamb shoulder (bone-in, 2–2.5 kg)

Sea salt & freshly ground black pepper

1 kg banana shallots, peeled and halved

30g fresh garlic, smashed

150 ml white wine

200 ml lamb or chicken stock

2–3 sprigs rosemary, leaves finely chopped

A splash of fig leaf vinegar

6–8 cloves black garlic, chopped

2 tbsp extra virgin olive oil

4 tbsp capers, rinsed

Fresh dill, chopped

2 tbsp toasted pine nuts

Method:

Preheat your oven to 160°C.

Generously season the lamb shoulder with sea salt and black pepper. Rub with olive oil and rosemary.

In a large roasting pan, scatter the halved banana shallots and smashed garlic. Place the seasoned lamb shoulder on top. 

Pour in the white wine and stock around (not over) the lamb to maintain the crust.

Cover tightly with foil and roast for 3.5–4 hours until the meat is tender and pulls apart effortlessly.

Remove foil, baste the lamb, and roast uncovered at 200°C for 20 minutes to achieve a crispy, caramelised exterior.

Rest the lamb for 20 minutes, reserving the shallots and pan juices.

In a bowl, mix chopped black garlic, capers, fresh dill, a splash of fig leaf vinegar, and toasted pine nuts with a drizzle of olive oil. Season to taste.

Plate the lamb with the caramelised shallots, spoon the black garlic-caper relish generously over the top, and drizzle with reserved pan juices.

Chef's Notes:

Roast the shallots underneath the lamb to soak up flavourful juices, turning them into sweet, umami-packed gems.

De-glaze the pan after roasting with a splash of fig leaf vinegar to create an intense, tangy sauce.

Swap fig leaf vinegar with pomegranate molasses for a sweet-tart note.

serve with some Turkish flat breads and a yogurt-dill sauce.