INGREDIENTS

Lamb leg bones
200g white mirepoix
Bouquet garni
250ml chicken stock
Thyme
200g leg meat, cubed
100ml double cream
1 Savoy cabbage
250ml water
Salt and white pepper
50g unsalted butter
20g Morteaux sausage
20g Toulouse sausage
20g salami
20g Parma ham
50g shallots
1 clove garlic
5 baby carrots
5 baby leeks

METHOD

Blanch the leg bones, refresh and make a good-quality white lamb stock with the mirepoix, bouquet garni, chicken stock and thyme. Slowly cook the leg meat in the stock until tender. Drain the meat and reserve. Reduce the sauce with the cream until thickened. Return the meat to the sauce and check the seasoning.

Blanch the green, outside leaves of the cabbage in seasoned boiling water. Julienne the rest of the cabbage and sweat in unsalted butter with a brunoiseof the sausages, Parma ham, shallots and garlic.

Check the seasoning and return to the lamb stew. Once cool make the cabbage balls using clingfilm. When set remove clingfilm and braise in the excess sauce.

Serve with a baby carrot and leek.

Andrew Turner