Food Photo Story – Duo of Lamb

Goldleaf Catering Lamb Main Course-1

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:

Food Photo Story - Duo of Lamb - cooked lamb

The stylish, colourful streak was created using carrot puree:

Food Photo Story - Duo of Lamb - carrot puree

Matt briefly sautéed spinach and seasoned it:

Food Photo Story - Duo of Lamb - spinach 1 Food Photo Story - Duo of Lamb - spinach 2

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:

Food Photo Story - Duo of Lamb - plating the spinach Food Photo Story - Duo of Lamb - plating the spinach 2 Food Photo Story - Duo of Lamb - plating the spinach 2

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:

Food Photo Story - Duo of Lamb - plating the beans

He melted butter in the frying pan until it foamed and then sautéed the asparagus in the foaming butter:

Food Photo Story - Duo of Lamb - melting butter

Food Photo Story - Duo of Lamb - frying asparagus

Here you can see the finished asparagus tips arranged on top of the fondant potato:

Food Photo Story - Duo of Lamb - plated with asparagus

Couldn’t resist a close up of that juicy roasted lamb rump:

Food Photo Story - Duo of Lamb - lamb close up

All of the elements are on the plate, including a small jug of the jus, ready to pour:

Food Photo Story - Duo of Lamb - plated with sauce in jug

The side view shows the height in the dish and the harmony of the elements working together:

Food Photo Story - Duo of Lamb - plated with sauce in jug side view

Chef Matt then added the jus to show the finished look:

Food Photo Story - Duo of Lamb - adding sauce Food Photo Story - Duo of Lamb - adding sauce to beans and peas

Here is the finished dish – “Duo of Lamb – Slow braised shoulder and roasted rump with carrot purée, pea & bean fricassee and lamb jus”:

Goldleaf Catering Lamb Main Course-1

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

More of my food photography can be seen here from a previous shoot with Goldleaf Catering.

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