LT4 Open Lamb

Competition details (including date and time)

30 Minute Competition

Heat 1 Monday 5th March 0915hrs – 0945hrs

Heat 2 Monday 5th March 1420hrs – 1450hrs

The competitor has 30 minutes to create a main course dish for 2 covers taken from a 7/8 bone French trimmed rack of lamb which can be cooked as either a full rack, cutlets or as a loin. Suitable garnish will need to be served with the protein element of the dish. All ingredients to be provided by competitor.

Additional information for this class

Remember to allow time in your plan for the lamb to rest once cooked, make sure you have practised your dish in advance to ensure it can be cooked in the allotted time. Always taste each element of your dish before putting together and serving to the judges. Remember hot food should be served on hot plates with the food as hot as possible.



Arrival Time

Minimum one hour before competition. 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 Zenith. Cling Film, Foil and Baking Paper will be provided 

Menu/Allergens Please ensure you bring a menu with you on the day of your competition with details of any allergens incorporated into your dish/dishes clearly stated

Ingredients Provided


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

View a copy of a Live Theatre judging sheet


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 –


Heat 1 1400hrs Awards Ceremony

Heat 2 1700 Awards Ceremony

Live Theatre

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 S11, Live Theatre is located to the back of the hall slightly to the left of the entrance. If you need drop-off facilities 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 S21, which is closest to Live Theatre for unloading. There is no facility to park on the Lorryway, once you have finished unloading you must immediately remove your vehicle and proceed to the Orange Car Park.

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