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Slow-cooked mutton in a spicy tomato sauce served in toasted brioche buns with crispy deep-fried lamb breast garnish.
Slow-braised lamb breast served with a smooth Jerusalem artichoke purée, tender purple sprouting broccoli, and a creamy caper sauce.
Slow-cooked lamb breast nestled in a bed of onions, seasoned with wine vinegar and anchovy essence for a tender finish.
Slow-cooked lamb breast pressed overnight, breaded, and deep-fried, served with homemade anchovy mayonnaise and pickled shallot spinach salad.