1. To pickle karkalla, add the water, vinegar and sugar to a pot and bring to the boil. Remove from the heat, transfer to a sterilised jar and allow to cool. 
2. Wash the karkalla and add to the jar with the bay leaf and lemon rind. Allow the Karkalla to pickle for a few hours before use.
3. To assemble the baguette: Cut a V shaped section out of the entire length of the top of the baguette. Remove this top piece, creating a valley that can be stuffed with sandwich filling. 
4. Spread the seeded mustard down the entire length of the valley, then stuff with the sliced lamb, folding the slices over itself to create movement. Insert the slices of vintage cheddar, which may crumble when pushed into place. Don’t worry, this is a sign of quality cheddar and will add to the visual appeal. 
5. Season with salt and pepper and cut each baguette into three. Serve with potato crisps.

Cafe notes

Ask your local butcher to cure lamb legs using the same process for making ham from pork. The cured and smoked lamb “ham” is pink and supple with great shelf life. As an alternative, use a roasted lamb leg. The meat will be earthier and a bit chewier, but delicious in its own way.