sauce

Start by making the sauce. Roast the bones in a hot oven until deep golden brown.
Chop all the vegetables small and sweat down in some olive oil until completely soft and almost like a vegetable compote.
Add the herbs, cumin and bones.
Cover in the stocks and bring to the boil, simmer for 45 mins, pass through a fine sieve and reduce to the correct consistency. Adjust the seasoning with salt.
Make the wild garlic oil by weighing out 1 part leaves to 2 parts sunflower oil. Follow the same method as the dill oil above.
Once cool, make a wild garlic mayo by combining 1 egg yolk, teaspoon Dijon mustard and a splash of white wine vinegar.
Slowly add the oil while emulsifying with a hand blender until a thick emulsion in created that will peak when piped. Season with salt.
To cook the lamb start by add the loin skin side down in veg oil on a medium heat.
Season well and get that skin nice and crispy.
Add thyme and a crushed clove of garlic, a knob of butter and lightly colour the flesh, basting as you do so.
Place the meat straight onto a rack in the oven set at 130C and cook for around 8 minutes until warm in the middle.
Take out and leave to rest somewhere warm.
Crisp up the lamb shoulder in oil and foaming butter, place onto a tray and glaze with reduced Worcestershire sauce and some of the lamb sauce also. Keep hot.

plating

To plate, take a quarter of the fermented lettuce and microplain some parmesan over the top, place onto the plate, add the trimmed anchovy.
Carve the lamb and season with Maldon salt, place onto the plate with the shoulder, with a couple dots of the wild garlic mayo.
Brush a couple garlic leaves with oil and char them on the stove and arrange on the plate.
Drizzle some garlic oil and finish the lamb sauce with some parmesan brunoise last second.
Spoon plenty of the sauce on, and finish the plate with a few wild garlic flowers.