Preparation

1. Season lamb well. Place half the oil in a large, heavy based frying pan over high heat. Hard sear on all sides until deep golden. Remove lamb place in a gastronorm pan.
2. Return frying pan to a moderate high heat, add vegetables and tomato paste. Sauté for 5-8 minutes or until caramelised. Add port and madeira, deglaze pan. Add stock and herbs, bring to the boil. Remove from heat. Pour over lamb. Tightly cover with baking paper, foil and a lid.
3. Place in a combi oven at 105◦C, 30-40% steam, low fan for 8-10 hours. (or 160◦C for 4 hours) or until an internal temperature 92-95◦C.
4. Chill and portion lamb (140g). Vacuum pack for ease of service. Warm in a sous vide bath.
5. For the lentil ragu: wash lentils, place into a pot, cover with water and bring to a boil. Refresh.
6. Heat a little vegetable oil in a frying pan, add bacon, cook to release fat. Add vegetables, garlic and thyme. Deglaze pan with alcohol. Add lentils and tomato, stir to combine. Add chicken stock, bring to the boil, reduce heat and simmer for 25-30 minutes or until cooked. Remove 50g of the lentil mix, set aside to cool for dressing.
7. Dressing: place cooked lentils in a small food processor, blitz, add mustard, oil and vinegar. Blitz again.
8. For lamb portioning – separate the larger muscle in shoulder, pour lamb marinade over season and roll into a sausage tightly in cling film and allow to set overnight if possible.
9. To finish: lentil salad, add herbs and dress with lentil vinaigrette.
10. Plate in a shallow bowl style plate, small quenelle mash 120g, cut lamb 140g pp and warm in pan with a little jus, 60g warm lentils over the top, finish with dressed petit salad and fried capers.

Chef's notes 

• Do not exceed 40 % humidity or fibres soften too far.
• Overnight at 105 °C gives better yield than shorter cook.
• Can use excess roast trim and braise as per recipe.