Lamb rump and faggot, three-cornered leek, beach vegetables and gutweed potatoes

Ingredients

Fresh Meat

  • 2 lamb rumps, large
  • 300g of lamb mince, from the breast if possible
  • 45g of lamb kidney, minced
  • 35g of lamb heart, minced
  • 40g of lamb liver, minced
  • caul fat, for casing
  • 400ml of lamb stock, warm

Fruit & Vegetables

  • 4 garlic cloves, cracked
  • 1/2 white onion, finely diced
  • 8 Jersey Royal potatoes, large
  • 50g of fresh gutweed seaweed, or laverbread
  • 1/4 lemon, juiced
  • sea beet, rock samphire, sea purslaine and sea kale
  • three-cornered leeks, 20 stems, preferably with flowers

Salad & Fresh Herbs

  • 2 sprigs of thyme

Store Cupboard

  • 2 sprigs of rosemary, plus extra for cooking the rumps
  • 20g of breadcrumbs, fresh
  • 10g of Maldon salt, crushed

Oils & Vinegars

  • 100ml of olive oil
  • 2 tbsp of pomace oil (1)
  • 2 tsp sherry vinegar
  • 1 tbsp of pomace oil (1)

Dairy

  • 20g of butter
  • 20g of butter
  • 100g of salted butter
  • 100g of unsalted butter
  • 25g of unsalted butter

Cereals, Grains & Pasta

  • 30g of pearl barley, cooked until soft

Spices & Dried Herbs

  • 1/4 Indonesian long pepper, grated
  • freshly ground black pepper, 15 turns of the mill
  • 1/4 tsp timut pepper, crushed

Beverages

  • 2 tbsp of Madeira

Cooking Sauces

  • 100ml of white chicken stock
  • 1 tbsp of white chicken stock