Cellar Door and Farm Shop
Open Seven Days 9:30 – 4:00pm

02 6230 2487
431 Nanima Road
Springrange NSW 2618
See map >

Smoked lamb cutlets served on a potato and celeriac mash with Lynwood chilli tomato jam

Serves 4


12 smoked lamb cutlets
2 celeriac bulbs
6 med size Desiree potatoes
1 litre milk
1 clove garlic
Salt and pepper
50g butter
Lynwood chilli tomato jam or your favourite chutney


Peel potato and celeriac and cut into even size pieces.
Place into a large pot and add garlic clove, milk (and water if necessary) to cover potatoes and celeriac.
Bring to boil and simmer rapidly until cooked. Drain thoroughly. In a food processor, blend cooked potatoes and celeriac with butter and seasoning to taste. Panfry smoked lamb cutlets for 4-5 mins on each side until lightly browned. Serve on a celeriac mash with a ‘dollop’ of jam or chutney on the side.

Sign up to our Mailing List

Keep in the loop! Be the first to know what is happening at Poachers Pantry and sign up today.

  • Such a peaceful morning, turning into a gorgeous day.
  • Our veggies were a little cold this morning. #snapfrozen
  • Our future is before us. 🍇 ⠀
No Black Friday around here.
  • Loving our clear sunny days.
  • Nothing better than a rack of smoked lamb on a cold day.
  • Our vines are having a rest, though our cellar door is full of wine for tasting. 🍷 ⠀
Open everyday 9.30am till 4pm.


  • Edie’s 1st birthday 🎂 such a lovely year with the little miss.
  • A crispy start on the farm this morning.
  • With the vineyard winding down for another year it’s time for some farm work; replacing a 1950s fence with this killer view/ slope
  • Couple kgs of tassies finest 🤙
  • The icy pole delivery team; keep hydrated folks.  #v18
  • We’re on the homestretch now with Shiraz in the bin! A stupid amount of work goes into this block making picking a breeze 👌