Mutton Bresaola and Artichoke Recipe - Great British Chefs

Ingredients

• 1 haunch of mutton, 2kg in weight
• 25g of flaky sea salt
• 30g of Demerara sugar
• 4g of pink salt
• 5g of black peppercorns
• 6g of rosemary leaves
• 6g of thyme leaves
• 5 juniper berries
• 20g of port
• 20g of red wine
• 750g of goat's milk
• 50g of double cream
• 1 lemon, juiced
• 1 tsp crème fraîche
• 1 globe artichoke
• 4 baby artichokes
• lemon juice
• 250g of white wine
• 1 bunch of thyme
• 1 bunch of sage
• 1 garlic clove
• 250g of vegetable stock
• 250g of extra virgin olive oil
• wheatgrass, 3 punnets
• 150g of sunflower oil
• 1 egg
• hen-of-the-woods, 1 head
• olive oil
• salt