Te Mana Lamb fillet and shredded lamb shoulder with miso, aubergine and onions recipe

John Skotidas, head chef from Notting Hill Greek restaurant, Mazi, creates his TeMana Lamb competition winning dish. Watch as John takes us through each step, which includes slow braising the shoulder and then pan searing the lamb fillet, served pink. This is John’s twist on a Greek style dish.
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[@exchef7555]

one of the best dishes with lamb i've seen in a long time! respect

[@bradbarakabalkcon2049]

Wow amazing

[@bkeene12]

This is a well made Staff Canteen vid. Good footage and a good narration of what is going on.

[@rhebersonbritto1344]

I'm a lamb fan, and a frenetic eater! I must say all these processes and narrative made salivate! LOVED IT.

[@tadgmcloughlin6061]

wonderful.

[@ixamanifestik9651]

this is traditional greek dish. excellent

[@vasilisleo100]

bravo! congrats to the team of mazi. skotidas and charalabopoulos!!!! well done greek team

[@pappiskitchen863]

Respect

[@wbpstars]

Nice movie! inspiring

[@Thestaffcanteen]

Thank you

[@riverreeves9983]

Good god that is just beautiful

[@jonnysiddle4064]

I’m gonna watch this video

[@marilenajaupi1707]

👏🏻👏🏻👏🏻👏🏻

[@blacksiddis]

Looks amazing! What is in the pot at 1:17?

[@johnskotidas4663]

blacksiddis it’s the sauce from the braising. It’s best to cool it down and remove the fat on the surface.

[@vampontobaki2316]

We're gonna....

[@jhondoe4526]

we're gonna like them right

[@samk7717]

And what’s wrong with that?

[@hcat3110]

Looks good but is it enough food?

[@DILLIGAF785643]

Thought the brits think British lamb is the best? Using NZ lamb!

[@megabucks8888]

first

[@sweatnosweat]

Animals are not ingridients

[@jhondoe4526]

But a dish