Boil 10 litres of water with salt in a saucepan, then cool completely.
Marinate lamb legs and neck in the cold salt water for two hours in the fridge.
Simmer cream, rosemary, oregano, and garlic until reduced to 150ml, then strain and cool.
Marinate lamb chops with rosemary, thyme, and 2 tablespoons of olive oil for two hours.
Boil soaked borlotti beans, skim the liquid, then simmer slowly with chicken stock and a muslin bag of aromatics.
Cook the vacuum-sealed neck with cream for 40 minutes and legs with stock for 30 minutes at 64°C.
Fry chops for 2 minutes per side in oil and butter, then sear legs and neck on a hot griddle.
Sauté courgettes, garlic, and shallot, then add beans, stock, and half the cheese to create a sauce.
Season and lightly char Little Gem quarters on a hot griddle pan.
Serve lamb slices over beans with lettuce, remaining cheese, olives, and fresh herbs.