Mutton bresaola, artichokes, goat's curd, wheatgrass
by Michael Wignall
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Ingredients
Fresh Meat
1 haunch of mutton, 2kg in weight
Store Cupboard
25g of flaky sea salt
30g of Demerara sugar
5g of black peppercorns
250g of vegetable stock
salt
Speciality Ingredients
4g of pink salt
Salad & Fresh Herbs
6g of rosemary leaves
6g of thyme leaves
1 bunch of thyme
1 bunch of sage
wheatgrass, 3 punnets
Fruit & Vegetables
5 juniper berries
1 lemon, juiced
1 globe artichoke
4 baby artichokes
lemon juice
1 garlic clove
hen-of-the-woods, 1 head
Beverages
20g of port
20g of red wine
250g of white wine
Dairy
750g of goat's milk
50g of double cream
1 tsp crème fraîche
1 egg
Oils & Vinegars
250g of extra virgin olive oil
150g of sunflower oil
olive oil