VEGANS look away now. Beastro, never shy to celebrate the joy of meat, is celebrating the arrival of spring with a ‘nose to tail dinner’ making the most of every lamb bit. All matched with a selection of wines from the new list at the Spinningfields Leftbank eaterie.
Taking place on April 19 (Good Friday), Lamb’s Tail is the first in a season of 'Beastro Tails' dinners devised by chef James Taylor (pictured). The menu may be subject to change but substantially it will be:
Crispy lamb breast with garlic and mint aioli; lamb tongue salad with capers, shallots, lamb fat popcorn; devilled lambs’ kidneys (below); lamb heart taco (soft white tacos with shredded lettuce and shallot puree); lamb cheek pappardelle slow braised lamb cheeks, Kale and handmade pasta; carrot and cake.