Easter remains one of the most significant service weekends in the hospitality calendar. With higher covers, expectation-led dining and tight turnaround times, chefs need Easter menu ideas that deliver strong presentation and depth of flavour — without adding unnecessary pressure to the kitchen.
At Braehead Foods, our Production Kitchen team understands the pace and precision required for successful Easter service. That’s why we’ve developed a spring main course designed to support busy professional kitchens.
Trio of British Lamb – Built for Easter Service
Our featured Easter main course brings together three Production Kitchen components to create a composed, premium plate:
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Braised Lamb Shoulder & Herb Roulade with Red Wine Sauce (PK0060)
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Braised Lamb Shoulder & Caper Bon Bons (PK0042)
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Dauphinoise Potatoes (PK0026)
Both the roulade and the bon bons are crafted using slow-braised British lamb shoulder, ensuring depth of flavour and consistency across the plate. The roulade delivers tenderness and richness, complemented by a red wine sauce, while the lamb and caper bon bons add structure and a crisp finish. Paired with smooth, buttery dauphinoise potatoes, the result is a balanced Easter main course that feels occasion-ready and refined.
Designed for Busy Restaurant Kitchens
When planning Easter menus for hospitality, consistency and control are key. Our Production Kitchen range is developed by chefs, for chefs — providing reliable components that hold their structure, flavour and presentation through service.
Using prepared lamb shoulder products allows you to deliver a cohesive dish with reduced prep time, while maintaining the flexibility to plate and garnish in your own style. It’s about supporting strong margins and smooth execution during one of the busiest dining periods of the year.
Plan Your Easter Menu with Confidence
If you’re currently shaping your Easter menu, speak to your Chef Sales Manager about how our Production Kitchen range can support your offering.
You can also view the full Production Kitchen brochure to explore our complete range of braised meats, prepared lamb dishes, dauphinoise potatoes and other spring-ready components designed for professional kitchens.
Plan early, stay in control, and approach Easter service with confidence.
