Slow-Braised Lamb Neck with White Truffle Noodles and Porcini

This combination of flavours just screams Italy to me. If you are lucky enough to have some fresh white truffle at your disposal (its season is November in Italy) shave a little over the top when serving. This dish came about in London when we discovered the intensely perfumed truffle flour (Tartufalba’s Farina con aroma di tartufo) and started playing with flavours and textures that would complement it. I have also made it with milk-fed kid (baby goat) meat, so if you happen to have a sour