This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Like all good things, Nuno Mendes' heavenly concoction of belly of lamb, onion leaves, delicate milk skin and amaranth takes some time to put together. To make this masterpiece you'll need to allow a couple of days to marinade the lamb, and then 12 hours more to sous vide it to perfection.
Get in touch