Game of Thrones Inspired Triple Crown Roast of Lamb

Name: Game of Thrones-inspired Triple Crown Roast of Lamb Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 people
Ingredients: 3 6-rib lamb racks (French-trimmed); salt; pepper; 30 grams butter; 2 brown onions (finely chopped); 500 grams lamb sausagemeat; 180 grams roasted chestnuts (coarsely chopped); 1 tbsp powder deuce (see recipe notes); 1 large free range egg; 1 handful fresh herbs (chopped); 50 ml mead (optional)

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Published on April 12, 2019 by Elizabeth 36 Comments
Last Updated on April 22, 2019

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In this epic Feast for Kings, we host a Game of Thrones-inspired banquet with a show-stopping triple crown roast of lamb and all the trimmings. This post has been created in collaboration with Try Lamb.

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A Game of Thrones-inspired Triple Crown Roast of Lamb with Lamb & Chestnut Stuffing

I confess, like many others, I am a huge fan of the Game of Thrones series. Truth be told though, I watched the first series on tv and then found out they were based on the books, so I switched over to reading the original Song of Ice and Fire series. I couldn’t wait for the next tv series to find out what happened!

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Although I did become frustrated at how the tv series had deviated from what was written in the books, I’ve remained a huge fan over the years. The tv show appears to be coming to an end sooner than the books are (hurry up and publish The Winds of Winter, will you!), but still, to celebrate the very last tv series I thought I would host a Game of Thrones inspired feast in one of my favourite venues. Plus, it was an opportunity to wear my steampunk corset that I made all those years ago.

The star of the show: a triple crown roast of lamb with lamb & chestnut stuffing and all the trimmings.

Photograph by Keiba Film

As any good banquet should have, we had our own in-house butcher (@reelmaetshetland on Instagram) who showed us how to butcher and French-trim the three lamb racks needed for our triple crown roast of lamb.

We also had our own filmmaker, so do watch our film below (if it’s not already auto playing in a sticky video in your sidebar!).

Ingredients for this Triple Crown Roast of Lamb with Stuffing

3 x 6 rib French-trimmed racks of lamb
30 grams of butter
2 small brown onions, finely chopped
500 grams lamb sausage meat
180 grams roasted chestnuts, coarsely chopped
1 tbsp powder deuce – a mediaeval spice blend (see recipe below)
1 egg
1 handful fresh herbs, chopped
50 ml mead (optional)

How to Assemble & Tie a Roast Crown of Lamb

Get your butcher to French-trim two or three lamb racks
Score the membrane at the base of the chop so that the racks can curve easily. Take care not to cut all the way through.
Score the base of each rack just where the bone begins, taking care not to cut too deeply.
Curve the racks, rib side out, to make a circular crown shape.
Tie one length of butcher’s twine around the base of the crown, inserting it where you’ve scored the base of each rack.
Tie another length of butcher’s twine just below where the meat begins.

A triple crown roast of lamb makes for an incredible centrepiece for a Game of Thrones-inspired feast, I think. Its protruding bones are very reminiscent of the Iron Throne.

Although it seems to be complicated to make, you’ll be surprised at how easy it is. It also cooks incredibly quickly, for something so impressive. If you don’t stuff it, it’ll take only 30 minutes or so to roast.

I’d recommend roasting it on its own, with the stuffing balls separate. You could then use the empty space in the middle as a ‘bowl’ to serve the stuffing, or any other filling you wish. How about some jewelled couscous, or your favourite lamb accompaniment?

My stuffing features lamb sausage meat, made especially by my butcher for this event. I’ve seasoned it simply with sauteed onions and roasted chestnuts, with a handful of fresh herbs and a generous spoonful of powder deuce, a mediaeval spice blend. I’ve also added a generous glug of locally brewed (very, very north of the wall!) honey mead, as it just seemed appropriate, somehow.

Recipe for Powder Deuce – a Mediaeval Spice Blend

3 tbsp ground ginger
2 tbsp demerara sugar
1.5 tbsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground grains of paradise (or black peppercorns)

Mix together all the ingredients and store in an airtight container until needed. I used some of this spice blend to season one of the side dishes too: white beans with bacon.

How to make Sausage & Chestnut Stuffing & Roast the Triple Crown

Saute onions in butter (or lamb fat) until softened; cool slightly.
Place sausage meat in a large bowl and add the chopped chestnuts, egg, fresh herbs, a spoonful of powder deuce and a glug of mead.
Mix well with your hands and loosely stuff some into the hole in the centre of the triple crown roast of lamb.
Form the remaining stuffing into stuffing balls and arrange on a baking tray around the triple crown roast of lamb.
Cover the bones of the triple crown roast of lamb and the top of the stuffing with aluminium foil and roast in a preheated oven for 45-60 minutes.
Remove the foil for the final 5 minutes of cooking. Transfer the lamb to a serving tray and cover in more aluminium foil and some tea towels to keep warm for 10-15 minutes while you set out the rest of the table.

A Game of Thrones-inspired Feast – A Short Film

Perfect for a Game of Thrones inspired feast, in this short film we show you how to make and stuff a triple crown roast of lamb.

Cersei set a tasty table, that could not be denied. They started with a creamy chestnut soup, crusty hot bread, and greens dressed with apples and pine nuts. – A Clash of Kings

Our feast began with a starter of creamy chestnut soup, crusty hot bread and greens dressed with apples and pine nuts.

This was followed by the main course of the triple crown roast of lamb, the lamb sausage meat and chestnut stuffing, white beans with bacon (and some locally grown kale) and some buttered carrots, scrubbed clean of their dirt in the sea before coarsely chopping and boiling until tender. There was more bread, too, served with olive oil to dip.

Dessert was Elizabethan-style honeycakes flavoured with caraway, baked with a honey glaze and homemade gingerbread – a recipe I’ve been making since I was twelve.

To drink: honey mead, crafted in small batches in a remote location incredibly north of the wall.

A huge thank you to my dinner guests, Mike, Ashlea and Chris for making this experience as incredible as it was. Thank you too, to Keiba Film, for braving the cold April weather to accommodate my wish to host a feast in an old stone fisherman’s hut with no electricity. Didn’t she do a fantastic job with the video!

Thanks also to Anderson Butchers for all their help and the Shetland Amenity Trust for permission to film in Nesbister Bod. Also, a huge thank you to Try Lamb for sponsoring this epic feast and making a dream become a reality.

The Try Lamb, Love Lamb Campaign

Lamb, Try It, Love It was created to help banish the bland and help make meals great again. This campaign was started to prove that lamb is so much more than a roast dinner with mint sauce.

Lamb is an incredibly versatile ingredient available in a wide variety of cuts which can be prepared into a wide range of dishes, any time of day.

Visit the Try Lamb website for more recipe inspiration, and have a look at our lamb archives. Don’t forget to follow Try Lamb on Instagram and Facebook.

Will you be tuning into the last series of Game of Thrones? Will you be celebrating with a feast (preferably not the Red Wedding kind!)? Let me know what you would serve at your epic Game of Thrones feast in the comments below!