Tender lamb neck, marinated and slow-braised, then formed into scrumpets, coated in bechamel and breadcrumbs, fried golden, and served with a smooth pea puree and roasted beetroot for a rich, comforting dish.
For the lamb:
Bechamel sauce:
For the pea puree:
For the Lamb:
For the Pea Puree:
To Serve: