Sweet and rich with a distinctive and deliciously earthy flavour, there is nothing quite like lamb. It’s lower in fat than beef but, as with beef, it’s the fat that really makes it. Lamb’s flavours work especially well with other deep, sweet tastes or with sharp tones that contrast with and enhance its sweetness.

Chef Luu Hong has been working up a special menu based around this delicious treat, giving it a unique Cambodian taste. We think you’ll enjoy it.

You can try out roasted lamb fillet with a prassva herb and green bean salad for the fresh, clean flavours that contrast with the lamb. Prassva is a Khmer herb with a yellow flower that is sometimes used for medicine as well as for flavouring dishes. He has also cooked up a rich, earthy soup with pumpkin flowers that draws out lamb’s delicious depths. Lamb goes especially well with flavours that bite into its sweetness, which you will discover in Chef’s Khmer green lamb curry. He has also created a marinade with 22 different spices (it’s a secret. He won’t even tell us what they are!) for the most beautiful grilled lamb chops, which he has prepared with a prahok sauce.

Lamb is very often used in the West as a part of celebrations, especially around Easter time, but we think you’ll find plenty to celebrate here too.