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PT1H30M
This fabulous recipe from Alyn Williams shows off lamb in three cuts - loin, shoulder and belly. The meat is paired with a silky-smooth onion purée, roasted onion, kale compote and an inventive seaweed butter crust. Make sure you leave enough time to prepare both the belly and shoulder elements in advance. For tips from Alyn Williams on pan-roasting lamb to perfection, watch our video guide.
Fillet, shoulder and belly of lamb with kale compote, glazed Roscoff onion and lamb jus