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I never knew lamb could be so tender. The fat wasn't rendered away either which was unusual, but it was so melt-in-your-mouth and unctuous that I didn't mind. The level of care and precision displayed on the plate was impressive - a perfect brunoise(finely diced) on the ratatouille, which was full of intense, earthy autumn flavour; the artful plating; and even small touches like the daintily peeled tomatoes.
