Where to eat Mount Juliet Estate Lamb in Kilkenny

4 editor picks for Mount Juliet Estate Lamb in Kilkenny, ranked by editorial score. All Kilkenny signature dishes · Mount Juliet Estate Lamb across every city.

  • Campagne

    Order Seasonal tasting menu; the midweek earlybird lunch brings the same kitchen at reduced cost.

    Campagne holds one Michelin star in the 2026 guide.

    DetailsReserveDirections

  • Lady Helen at Mount Juliet

    Order Seasonal tasting menu drawing on the estate's produce and local Co. Kilkenny suppliers.

    Lady Helen has held one Michelin star since 2013, chef John Kelly cooking modern Irish tasting menus at Mount Juliet Estate, 18km south of Kilkenny.

    DetailsBookDirections

  • Rive Gauche

    Order Seasonal sharing plates; the wine list leans natural and European with strong by-the-glass options.

    Rive Gauche on The Parade pairs French-inflected cooking with seasonal Irish produce in an exposed-brick room facing the castle gates on The Parade.

    DetailsBookDirections

  • Stathams by Pembroke

    Order Seasonal sharing plates sourced from local Co. Kilkenny producers; the wine list is short and well-chosen.

    Stathams at the Pembroke Hotel serves seasonal modern Irish sharing plates in a smart room with a heated outdoor courtyard off Patrick Street.

    DetailsDirections

Make it at home

Serves 41 hr 30 minIntermediate

Ingredients

  • 1 boned saddle of Irish spring lamb, 800g, trussed
  • 2 racks of lamb, French-trimmed, 6 ribs each, for an alternative cut
  • 60g unsalted Irish butter
  • 3 tbsp neutral oil
  • 8 garlic cloves, crushed (whole)
  • 1 small bunch fresh rosemary
  • 1 small bunch fresh thyme
  • 300g new-season Jersey Royal potatoes, halved
  • 200g wild garlic leaves (in season), washed
  • 100g podded fresh peas (or frozen petits pois)
  • 100g podded broad beans, double-podded
  • 2 baby gem lettuces, quartered lengthwise
  • 200ml dry white wine
  • 300ml lamb or chicken stock
  • 1 tbsp Highbank Orchard syrup or aged balsamic
  • Maldon sea salt, black pepper

Method

  1. Take the lamb out of the fridge 45 minutes before cooking. Pat dry and season heavily.
  2. Heat oven to 200C. Heat oil in a heavy ovenproof pan and sear lamb on all sides until deep brown, 8 minutes total.
  3. Add 30g butter, garlic, rosemary, and thyme. Tilt the pan and baste lamb for 2 minutes.
  4. Roast in the oven 18 to 22 minutes for medium-rare (probe to 54C internal). Rest 12 minutes on a warm plate, loosely tented.
  5. Boil Jersey Royals in salted water 12 minutes until tender. Drain.
  6. In the same pan (no need to clean), soften the wild garlic 30 seconds in the lamb fat. Add peas, broad beans, and baby gems, toss 90 seconds. Lift out.
  7. Pour wine into the pan, scrape up the fond, reduce by half. Add stock, reduce by half again. Stir in remaining butter and Highbank syrup to a glossy sauce.
  8. Carve lamb against the grain into thick slices. Plate with vegetables and Jersey Royals, spoon sauce over and finish with Maldon.

Editor tip. Wild garlic season is short (March to early May); if it has finished, replace with 1 small bunch of chopped flat-leaf parsley and an extra raw garlic clove softened in the butter at the start.