“Carvery” is a snuff meant to be consumed with lamb and is inspired by the custom of private dining clubs’ wheeling the carving station around the main dining room and slicing roasted leg of lamb adjacent to the member’s table. The lamb normally being served with mint sauce or jelly, glazed carrots, green beans and potatoes.
Combining XXXX tobacco with mint, garlic, rosemary, cucumber, oregano, allspice and ghee, it is designed to enhance the flavour of lamb while remaining true to its traditional seasonings. “Carvery” is wonderful with lamb in all its incarnations from traditionally roasted leg or rack, to grilled chops or the classic greek souvlaki skewer smothered in garlic tzatziki. I even like it with Saag Ghost.
It is a snuff that I use as a rub to enhance the flavour of lamb before cooking it on the gridiron. Well-paired to New World reds and aniseed based liquors such as Ouzo, Anisette or Pastis, “Carvery” is also nice with a cold bottle of beer.
Combining XXXX tobacco with mint, garlic, rosemary, cucumber, oregano, allspice and ghee, it is designed to enhance the flavour of lamb while remaining true to its traditional seasonings. “Carvery” is wonderful with lamb in all its incarnations from traditionally roasted leg or rack, to grilled chops or the classic greek souvlaki skewer smothered in garlic tzatziki. I even like it with Saag Ghost.
It is a snuff that I use as a rub to enhance the flavour of lamb before cooking it on the gridiron. Well-paired to New World reds and aniseed based liquors such as Ouzo, Anisette or Pastis, “Carvery” is also nice with a cold bottle of beer.