JLT1 Junior Lamb

Competition details (including date and time)

JLT1 Junior Lamb

30 minute competition

Thursday 3rd March, 1000hrs-1030hrs

The competition is set to prepare and cook two plated portions to the competitor’s choice using Rump of Lamb, all ingredients to be provided by the competitor. 

Additonal information for this class

Please remember to choose the size of your lamb rump carefully, making sure it will cook and have time to be rested in the allotted 30 minutes. All ingredients and service equipment to be supplied by the competitor, with a menu description. Penalty faults will be incurred for running over the 30m minutes. This is a tasted class.


Worshipful Company of Cooks


Arrival Time

Minimum one hour before competition 0900hrs. Please report to Live Theatre registration when you arrive.

Equipment Provided

Workstations comprise a 6 ring burner, oven and grill, electricIty points, plumbed in sinks and hand wash basins. There is also access to refrigeration and a freezer.

A visual of a workstation can be viewed below.

Hygiene Products


Cleaning chemicals such as sanitisers, degreasers and washing up liquid will be provided by Ecolab.

Cling Film, Foil and Baking Paper will be provded by Wrapex.

What are judges looking for?

As this is a lamb class the judges will be looking for a perfectly cooked piece of meat that is seasoned and eats well. The garnish should complement the lamb but not over power, showing a good level of skills in its preparation

To view a copy of a Live Theatre judging sheet please click here.

Ingredients Provided

Competitors to provide all ingredients


Judges will be available at the Live Theatre for feedback after the judging has been completed, all competitors should make time to do this.


Results will be announced by the Compere and posted on the results board as soon as possible after judging is complete.

Presentation of awards –


Salon Culinaire Awards Ceremony, Live Theatre 1430hrs

Entry into the show

All competitors and colleagues must register online as a Salon Culinaire Competitor at www.hotelympia.com/salon passes will be emailed direct.

Arriving at the show and accessing the hall

Hotelympia is in the South Hall at ExCeL at the East end of the venue. The closest entrance from the Central Boulevard is S7, turn right as you enter the show, Live Theatre is located at the end of the hall. If you need drop-off faclilities then please proceed to the Lorry Marshalling Yard and go to the Traffic Administration Office. On production of your Salon Culinaire Vehicle Pass (which will be sent to you) you will be directed to the lorryway to gain access to Vehicle Door S10, which is closest to Live Theatre for unloading. There is no faciity to park on the Lorryway, once you have finshed unloading you must immediately remove your vehicle and proceed to the Undercroft Car Park.

Please note if you do not require unloading facilities, for easier and quicker access, please park in the Undercroft Car Park and proceed with light Equipment to Live Theatre Registration.