Best end and shoulder of salt marsh lamb, red pepper, pineapple, mint oil and cobnuts

Ingredients

Fresh Meat

  • 1 shoulder of lamb, small, bone-in
  • 1 4-bone rack of English lamb, best end, French trimmed
  • 50g of lamb fat, rendered
  • 2kg lamb bones, chopped

Spices & Dried Herbs

  • 10g of smoked salt, Viking
  • 20g of ras el hanout
  • 5g of ras el hanout

Store Cupboard

  • 100g of Maldon salt
  • salt
  • 1000ml of chicken stock
  • 100g of sugar
  • 10g of salt
  • 20 cobnuts, fresh
  • 1 pinch of salt
  • 1 tsp honey

Oils & Vinegars

  • vegetable oil
  • 300g of oil
  • vegetable oil
  • 100g of white wine vinegar
  • vegetable oil
  • 20g of oil

Fruit & Vegetables

  • 1/2 garlic clove, finely chopped
  • 1000g of onion, finely sliced
  • 1 green pepper
  • 1 garlic clove
  • 1 red pepper
  • 1/2 pineapple, peeled
  • 6 red peppers, seeds and stalk removed

Salad & Fresh Herbs

  • 2 sprigs of thyme, small
  • 2 bunches of mint, washed leaves only
  • 1 bunch of fresh thyme
  • nasturtium leaves

Dairy

  • butter

Beverages

  • 500g of white wine

Delicatessen

  • 1000ml of veal stock