Admirably

Salt Marsh Lamb Cooked with Wild Sea Herbs and Quick Homemade Jus

Shoulder of lamb baked in a salt-dough crust with sea lettuce butter, served alongside herb-wrapped potatoes and homemade jus.

LambHerbsRoastDinner PartyShowstopper
Estimated Nutrition
Calories
1540.1
kcal / serving
9240.5 kcal total
Carbs
63.7g
per serving
382.2 g total
Fat
91g
per serving
546.1 g total
Protein
115.4g
per serving
692.4 g total
Cook Time
225
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
9
piece
Egg White
Free-range
110
g
Butter
Softened at room temperature
1
piece
Egg Yolk
Beaten, for glazing
15
g
Butter
Knob for jus
15
g
Butter
Knob for serving
GrainsCereals
1
kg
Strong White Bread Flour
Plus extra for dusting
Liquids
300
ml
Water
For dough
125
ml
White Wine
300
ml
Chicken Stock
Meat
2.5
kg
Salt Marsh Lamb Shoulder
Any fat trimmed and reserved for jus
NutsSeeds
600
g
Table Salt
For salt dough
1
pinch
Salt
For seasoning
1
pinch
Black Pepper
Freshly ground
1
pinch
Sea Salt
Flakes for topping
3
piece
Garlic
Roughly chopped
4
piece
Thyme
Fresh sprigs
1
piece
Bay Leaf
Fresh
Vegetables
75
g
Sea Lettuce
Fresh
1
handful
Sea Aster
1
handful
Sea Purslane
8
piece
Potato
Medium-sized
2
piece
Shallot
Roughly chopped
500
g
Sea Beet
500
g
Spinach
50
g
Wild Sorrel

Method

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