Cost Breakdown

Critical Success Points

• • Sear the lamb to achieve coloration
• • Slow cooking at 160°C for pull‑apart meat
• • Drain the rosti mixture to avoid excess moisture
• • Cook the rosti without moving them too early
• • Final assembly so each component retains its texture

Safety Warnings

• • Handle the hot pot with kitchen gloves
• • Be careful with hot oil when frying the rosti
• • Use a sharp knife to chop the onions and arugula