Mutton rump:
Trim the rump of excess fat, then score the remaining fat.
Sweetbreads:
Blanch the sweetbreads in boiled salted water for 2-3 minutes, then refresh in iced water. Remove any fatty bits and membrane. Dust in seasoned flour, dip in beaten egg then coat in the breadcrumbs. Heat the lamb fat in a pan to 180°C to fry the sweetbreads later.
Cheeks:
Trim any sinew from the cheeks. Heat a pressure cooker pan with a little oil and brown the seasoned cheeks. Remove from the pan and add the chopped onion, carrot and garlic and brown. Put the cheeks back in with the Collie Wobbles pale ale and rosemary and reduce by half. Add the lamb stock and seal in the pressure cooker. Cook slowly for 1 hour 30 minutes checking that it doesn't boil dry. Remove the cheeks and strain into a clean pan. Reduce the stock to a sauce then reheat the cheeks through it.
Asparagus:
Snap the asparagus to remove the lower woody parts. Peel the asparagus from the spear down.
Ramsons:
Wash the leaves and flowers thoroughly in iced water and pat dry with a cloth.
Cauliflower and Goat's Curd Purée:
Cut the cauliflower into small florets and sauté in the butter without colour. Season and add the cream and cook until soft. Blend to a smooth purée with the goat's curd.
To serve:
Season the mutton rump and place fat side down in a warm pan. Render the fat slowly over a low heat, and keep draining off excess fat. When rendered down, seal on all sides then place back fat side down in the pan and roast at 200°C for 8-10 minutes. Remove from the oven and leave somewhere warm to rest for 5-10 minutes, then slice into 4.
Reheat the cheeks in the ale sauce.
Deep fry the crumbed sweetbreads in the lamb fat for 2 minutes until crispy.
Boil the asparagus in salted water for 2-3 minutes.
Reheat the purée but don't boil.
Wilt the ramsons leaves with a small amount of butter and a splash of water.
Arrange the puree, asparagus, ramson leaves, rump, cheeks, sweetbreads and ale sauce between 2 plates. Finish with ramson flowers.