Flava Packs’ Crispy lamb fries Recipe

Pat Lamb dry, coat with Flava Packs and leave to marinate for up to 24hrs.

1 hr before you belly starts thinking of food, pull the Lamb out the fridge to warm.

Slice potatoes into wedges and wash in cold water until water runs clear.

Boil in salted water for 7mins, drain, fluff and leave to air dry.

Place Lamb in a roasting tray, coat with oil and season with salt.

Fire up the oven to 160c. and place Lamb in for 1hr, basting half way.

Place the wedges on baking tray, lined with baking paper.

Coat with a bit of lamb fat and season with salt, toss and spread evenly.

Add the wedges to the oven for 30mins or until golden brown.

Remove Lamb, leave to cool, slice into cubes and season with more Flava Packs’ and salt.

Toss the cubes in the lamb fat from the tray.

Fire up a pan on high heat, chuck in the Lamb to crisp on all sides, finish with butter.

Remove wedges, toss in the Rosemary and salt.

Serve in a bowl along with the lamb, top with spring onions and chilli.