Even before the lamb’s gone into the pot, this is the stock veg, herbs and fruit that will sit underneath a dozen lamb shoulder portions while they slow cook for over 4 hours. Oh, plus lamb stock and half a bottle each of port and red wine.
![436772821_381657478182825_6531109386548752332_n.heic.jpeg 436772821_381657478182825_6531109386548752332_n.heic.jpeg](https://thecookinthenorth.com/cooking/bb-plugin/cache/436772821_381657478182825_6531109386548752332_n.heic-1200x1200-square-e47c694161574f0ac8567f900896d992-60809bab4cd3f.jpeg)
This is just one of many insights into my work as a travelling private chef in the North of England. "Where do you cook?" I hear you ask, "I'm looking for a private chef near me".
Well, this example relates to my work as:
I travel throughout the North - check where I can come and cook for you