Ingredients
3 kg Lamb Breast (trimmed, deboned and confit)3 g Thyme
5 litre Duck Fat
500 g Lamb Flap
3 kg Lamb Flap (trimmed, deboned and braised)
100 g Carrot
100 g Celery
100 g Onion
3 litre Lamb Stock
3 g Thyme
500 g Breadcrumb
10 pc Egg
200 g Flour
Mushroom Roulade
200 g Romaine Lettuce
250 g Button Mushroom
250 g Shitake Mushroom
3 litre Lamb Jus
Apple Compression
10 pc Green Apple
20 g Butter
2 g Salt Pepper
Description
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