This is one of the first dishes we served when Daylesford first opened 20 years ago. The recipe is so popular we also sell pouches of carrot and ginger soup in our farmshops and online. Made in small batches on the farm with organic ingredients, the pouches are ready for customers to take home and gently heat through – easy, convenient and delicious.
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Slow-cooked Lamb Shoulder with White Beans & Salsa Verde Mayonnaise
This is a favourite of head chef Gaven Fuller: “A lovely, rustic, slow-cooked and warming stew that really showcases the lamb."
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