Normandy the apple brandy of the region is almost compulsory) based sauce with locally grown carrots, onions, turnips and white haricot beans. Normandy is renowned throughout France for its pre-sale, or salt meadow lamb, which comes from flocks that graze freely on the salt marshes of the coastal estuaries. The sheep eat the samphire or salicorne which then gives the meat a unique slightly salty flavour. As with all of Jean Luc’s dishes this meal is as near to perfection as you can possibly get. The dish is hearty and warming, just perfect for this time of the year. I think you should serve the dish on a bed of creamy or garlicky mashed potatoes. Wonderful.