Spring Lamb Salad

For this salad, you can use any combination of your favourite lamb cuts and offal - cooked pink and sliced up. Slow-cooked belly - pan-fried until crisp, shredded and scattered over the salad is a great addition. I like to use salad leaves and herbs from the garden - flat leaf parsley, chervil and bittercress with a little mint works well. And as your garden develops, you may want to add some pea shoots, rocket leaves, chives and other small salad leaves, or perhaps even some peas and beans