Ryeland lamb with young leeks, elephant garlic, St George mushrooms and orache

Ingredients

Fresh Meat

  • 200g of lamb loin, cut into 50g portions
  • 1 lamb shoulder, weighing approx. 1.5kg
  • 1 lamb belly, weighing approx. 1kg
  • 200g of lamb liver, cut into 1cm slices
  • 750g of lamb bones, ideally chine bones, chopped (ask your butcher)
  • 250g of lamb shoulder, cut into 2-inch cubes

Oils & Vinegars

  • 20ml of extra virgin rapeseed oil
  • 100ml of extra virgin rapeseed oil, or 30ml if not using sous vide
  • 100ml of rapeseed oil, if using sous vide to cook the belly
  • 20ml of extra virgin rapeseed oil

Dairy

  • 50g of unsalted butter
  • 10g of unsalted butter
  • 30ml of whole milk
  • 30ml of whipping cream
  • 20g of unsalted butter
  • 50g of unsalted butter
  • 50g of unsalted butter
  • 50g of unsalted butter

Store Cupboard

  • sea salt, to taste
  • 400g of sea salt
  • 8 black peppercorns
  • 6 black peppercorns
  • 500g of sea salt
  • 50g of sugar
  • 1 pinch of salt
  • 500g of plain flour
  • 250g of rock salt
  • salt, to taste
  • 3g of salt

Fruit & Vegetables

  • wild garlic flowers, to garnish
  • 8 garlic cloves, peeled
  • 4 garlic cloves, peeled
  • 1 dash of lemon juice
  • 2 turnips
  • 12 leeks, young with roots intact, outer layer removed and washed
  • 200g of St George mushrooms, cleaned, trimmed and halved
  • 1 dash of lemon juice
  • 75g of carrots, peeled and cut into 2cm dice
  • 75g of onion, cut into 2cm dice
  • 50g of celery, cut into 2cm dice
  • 50g of leek, cut into 2cm dice
  • 125g of tomatoes, overripe, chopped
  • 5g of garlic, crushed

Salad & Fresh Herbs

  • 16 sprigs of fresh thyme
  • 4 sprigs of fresh thyme
  • 2 sprigs of rosemary
  • 1/2 bay leaf
  • 2 sprigs of fresh thyme
  • 1/2 sprig of rosemary

Spices & Dried Herbs

  • 4 bay leaves

Speciality Ingredients

  • 200g of elephant garlic, or wet garlic, finely sliced
  • 200g of orache, washed and picked

Beverages

  • 250ml of water
  • 200ml of white wine, reduced to 125ml
  • 100ml of water

Cooking Sauces

  • 1kg brown chicken stock