Recipes by Fina Puigdevall and Martina Puigvert Lamb’s liver and sweetbreads, sheep’s milk, wool, thyme and rosemary See recipe
Course Sous Vide: Beef and Lamb Shoulder Stuffed with Roasted Peppers, White Asparagus Puree and Fried Onion Rings See recipe
Course Sous Vide: Beef and Lamb Traditional Roast Shoulder of Lamb with Potato Rosti and a Green Salad See recipe
