Two-Michelin star chef Andrew Fairlie prepares and cooks shoulder & flank of Scotch lamb recipe

Scotland’s only two-Michelin star chef Andrew Fairlie from Restaurant Andrew Fairlie at Gleneagles, cooks roast feather blade and confit flank of Scotch lamb, Andrew describes Scotch lamb as the best in the world. Follow this step by step guide on how to cook and serve a Michelin starred recipe. Watch part one here Read the feature here The Staff Canteen, is a website for professional chefs, whic