1 leg of lamb, boned and netted (you can ask your butcher to do this)
1 carrot, sliced
1 onion, sliced
½ leek, sliced
2 sticks celery, sliced
1 tbsp whole black peppercorns
2 tbsp cumin seeds
1 bay leaf
250ml red wine (shiraz preferably)
Veal or beef stock enough to just cover about 5L
40g cumin butter (see below)

Preheat oven to 150°C.
Place the lamb in a braising dish, add all the vegetables and spices, wine and stock.
Cover with a piece of baking paper and cover with a lid.
Braise for 3-4 hours, or until very tender. Reserve cooking liquid.
Lay out a double layer of cling film. Carefully remove the lamb leg still with the net on. Place it in the middle of the cling film. Carefully start to roll the lamb tightly with the cling film and as you do gently squeeze and press the lamb to reform the leg (you’re trying to make it thinner and longer without breaking the leg completely) to roughly the width of a clenched fist. Roll tightly and allow to cool and the meat to reset in its new shape. Leave in the refrigerator overnight.
Once firm take out of the fridge and portion the leg into roughly 180-200g round portions (leave the cling film on while portioning, it will make it easier).
Remove the cling film and the net, cryovac each portion of lamb leg with 10g of cumin butter separately. Reserve until serving.
To poach place the bag with the lamb in it into a pot of simmering water for 5-8 minutes until heated through.
Remove from bag and drain serve.


500g butter, unsalted at room temperature
20g cumin seeds, toasted in a dry pan
10g flaked sea salt

With a kitchen aid using the paddle attachment, beat the softened butter until light, fluffy and pale, add the cumin seeds and sea salt mix until combined. Roll into logs with cling film and place into the fridge until set.


1/2 sweet potato, peeled

Using a peeler make long strips of sweet potato. Divide into two groups, julienne one group and leave the other as strips.
Deep fry in 180°C oil in batches until golden and crispy (careful not to burn, they change colour quickly).
Drain on a paper towel, keep the strips and the floss separate.


½ sweet potato, peeled and roughly diced
50g butter
200ml cream
100ml milk
Sea salt

In a saucepan heat the butter until foamy, add the sweet potato and cook gently about 2-3 minutes, add the milk and salt then the cream and cover with a lid, simmer until tender, around 10-15 minutes.
Transfer the sweet potato to a blender, blend until smooth slowly adding the cream cooking liquid to loosen and adjust consistency. Strain through a fine sieve. Adjust seasoning if necessary.


Reserved cooking liquid from braise.
Fat skimmed off
20g cumin seeds

Place all into a pot and reduce over a medium heat until half is left. Strain the jus though a fine mesh sieve.
Stir though a knob of butter when heated to serve.