Herdwick lamb shoulder, sweetbreads, loin and ragù with goat's curd and lemon

Ingredients

Fresh Meat

  • 1 shoulder of lamb
  • 500g of lamb loin
  • 30 lamb sweetbreads, small
  • 2kg lamb shoulder, minced
  • 1l lamb stock

Salad & Fresh Herbs

  • 20g of thyme
  • 200g of mint leaves
  • 30g of thyme leaves, chopped
  • mixed salad leaves

Store Cupboard

  • 20g of rosemary
  • Maldon salt
  • Maldon salt
  • 1 tsp soy sauce
  • 500g of sugar
  • lilliput capers

Fruit & Vegetables

  • 4 garlic cloves
  • 4 Maris Piper potatoes, large
  • broad bean leaves
  • 3 shallots, finely chopped
  • 1 garlic bulb, finely chopped
  • 8 tomatoes, blended
  • 6 lemons
  • 800g of broad beans, (reserve half for plating)
  • 6 radishes, finely sliced and refreshed in ice water before plating
  • wild garlic flowers

Dairy

  • 250g of butter, melted
  • 100g of butter
  • 400g of goat's curd

Oils & Vinegars

  • 200ml of sunflower oil

Speciality Ingredients

  • 100g of black garlic