Food Photo Story – Duo of Lamb
I recently worked with Goldleaf Catering to photograph food from their fine dining menu. The dish you can see above is their Duo of Lamb – Slow braised shoulder and roasted rump with carrot purée, pea & bean fricassee and lamb jus. This was prepared by chef Matt Johnson at their usual kitchen in Norfolk. In addition to photographing the final dish, we thought it would be good to get some photos at various stages of preparation in the kitchen. The images below form a food photo story, showing how the final duo of lamb dish came together.
The star of the dish is this beautifully cooked roasted rump of lamb:
The stylish, colourful streak was created using carrot puree:
Matt briefly sautéed spinach and seasoned it:
He then arranged the spinach into a small pile on the plate, ready to support the lamb rump, with the braised shoulder presented neatly beside it:
The broad beans and peas added a vibrant splash of green to the plate. Here you can see how chef Matt arranged them either side of the carrot puree:
He melted butter in the frying pan until it foamed and then sautéed the asparagus in the foaming butter:
Here you can see the finished asparagus tips arranged on top of the fondant potato:
Couldn’t resist a close up of that juicy roasted lamb rump:
All of the elements are on the plate, including a small jug of the jus, ready to pour:
The side view shows the height in the dish and the harmony of the elements working together:
Chef Matt then added the jus to show the finished look:
Here is the finished dish – “Duo of Lamb – Slow braised shoulder and roasted rump with carrot purée, pea & bean fricassee and lamb jus”:
This final image and some of the others were created in a makeshift studio in a room near the kitchen. As this dish is part of Goldleaf’s fine dining menu, we went for a bold, classy, high end feel to the images. The finished shot involved four lights to show off the freshness of the produce, the juiciness of the meat and the glossy jus.
© Joe Lenton, June 2017