3. Once set, slice it into a 6cm round portions, then de-film and de-foil. Place portions into a pan with more lamb stock and reheat to 75ºC. Keep basting with the stock until meat is fully glazed and it’s ready to serve.
4. For the dauphinoise, slice the potatoes thinly. Fry the garlic in butter, not allowing to colour, then add milk, cream, thyme, salt and pepper before bringing to the boil. Pour this mixture over the potatoes, layer it all in a dish and cook at 170ºC for an hour. Leave to cool then press and leave in the fridge overnight. Turn out the potatoes and portion to your desired shape. Reheat to serve.