Roast lamb. Crispy lard, lemon thyme and juniper berries. Braised shoulder of lamb. Onion and mushroom jelly. Garnishes: Potato and lamb sweetbread, leeks and horseradish. Organic beet, aged apple vinegar. Consommé of smoked breast of lamb, aromatic herbs. Sauce: Cheese emulsion with hay. Browned Butter gravy with apple and pickled leek flowers.