Lamb chou farci Author: Nick Grieves Ingredients 1 large lamb neck on the bone (scrag end) 100g Maldon salt 2litres vegetable oil 100g chopped parsley 20g capers Salt and pepper Savoy cabbage leaves For the sauce: 250g lamb trim 2tbsp vegetable oil 200g carrots, small dice 200g leeks, small dice 200g celeriac, small dice 1