Credit to @chefowenlindsay Pressed Jerk Lamb Belly, Celeriac & Preserved Lemon Puree, Celeriac confit in Lamb Fat, Coconut & Thyme Foam, Guinness Gravy
Lamb Belly cooked 18hrs at 82°C. The preserved lemon in the celeriac puree is subtle but really elevates the flavours across the plate.
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