This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer
Recipes

Salt marsh lamb cooked with wild sea herbs and quick homemade jus

Try Tristan Welch’s shoulder of lamb baked in a salt-dough crust and flavoured with wild herbs.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the salt dough

  • 1kg/2lb 2oz strong white bread flour, plus extra for dusting
  • 600g/1lb 6oz table salt
  • 9 free-range egg whites
  • 300ml/11fl oz water

For the lamb

  • 1 x 2.5-3kg/5½-6½lb shoulder salt marsh lamb, any fat trimmed and reserved for jus (see below)
  • salt and freshly ground black pepper
  • 75g/3oz fresh sea lettuce
  • 110g/4oz butter, softened at room temperature
  • handful sea aster
  • handful sea purslane
  • 1 free-range egg yolk, beaten
  • sea salt flakes
  • 8 medium-sized potatoes

For the jus

To serve