Season: Autumn 

Kid Cutlets Marinated with Lemon & Lavender



2 tbsp Dried Lavender (culinary)

1 Large Unwaxed Lemon use juice and zest

1 tsp dried thyme or a couple of sprigs of fresh thyme

4 tbsp Olive Oil

4 tbsp Honey


4 – 6 kid cutlets (depending on size and appetite)


Salt and pepper for seasoning


  1. Crush the lavender and then mix all the marinade ingredients together.  Once well mixed coat the cutlets, cover and leave to marinade overnight, or for at least 8 hours.
  2. Heat a frying pan with a tablespoon of olive oil and wait until pan is not quite smoking.
  3. Season cutlets
  4. Place in pan and leave cooking for about 8 mins(depending on thickness of cutlet) until juices are clear, turn over and repeat (leaving for less time about 4-5 mins if meat preferred pink).
  5. Leave cutlets to rest for 5 -10 mins.
  6. Serve with new potatoes and vegetables of your choice, I quite often use fennel and tomatoes.

Recipe from Devese Farm Animals