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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.

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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