A Moment For: Shang Lamb and Blood’s Bakery’s Buttery Northern Chinese Sausage Roll

Blood’s is the DM-only bakery from Alex and Kylie Lynn, the married pair that bake and sell a tight menu of carby goods via Instagram. Alex (a chef who’s spent time in the Mr Wong, Long Chim and Casoni kitchens) creates and bakes, and Kylie does the rest.

The duo’s menu drops each Tuesday, and almost always sells out. Their chashu pork belly and ramen egg pie could be their most popular bake, but then there’s the leche flan! And the custard-filled brioche tarts! It’s all good – and this week’s special is no different.

They’re teaming up with Simon Jing and Suki Wu, the couple behind Hurstville’s Shang Lamb and Chatswood’s Lamb Lab, to release a lamb sausage roll that’ll send you to space. “We’ve both eaten each other’s food and gotten to know each other,” Alex tells Broadsheet. “We thought, ‘This is a no-brainer, why not have the best of both worlds?’”

The all-butter pastry takes Alex three days to make; once that’s done, the lamb specialists get involved. “It’s rich, tasty and buttery, with subtle flavours of Northern China infused into the lamb.”

Here are all the details.

What: Blood’s Bakery x Shang Lamb sausage roll
How: lamb is marinated, grilled and then stewed in Shang Lamb’s renowned broth. It’s then left to rest “for hours”. The cooled meat is rolled into the golden Blood’s puff pastry and baked. It’s served with sides of Shang’s house-made chilli oil and black vinegar.
Cost: $13 ready to eat, or two for $25 to bake yourself.
Where: order by sending a message to the Blood’s team on Instagram, from 8pm on Tuesday September 2. Pick-up available on September 5 and 6, and September 12 and 13.

@shanglamb
@bloodsbakery