Mutton is greatly underrated. It’s got a great depth of flavour, and when it’s been aged slightly it’s much richer and Gamier. We do the mutton in two ways: We use a pressure cooker to make the braise, and we create a ragu. The ragu contains seaweed which gives it a massive umami hit. There’s texture from the puréed, caramelised, and pickled shallots, and there’s a juice made out of brown butter and cooking liquor that splits the onion oil.