Michelin star chef Luke Tipping creates a rump of Cornish lamb, hispi cabbage, lamb sweetbreads and black garlic puree recipe. Watch as Luke takes us through the simple process of the dish and how he plates this dish, which he completes using Westlands Growing Petite Leaf.

More information on Westlands and to get the recipe please go to https://www.thestaffcanteen.com/suppliers/29523/westlands-

For more Lamb recipes please go to https://www.thestaffcanteen.com/Lamb-Recipes

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