Chef John des Rosiers removes about two-thirds of the lamb belly fat, leaving the outer layer. He rolls it around fresh oregano and basil and madras curry powder and smokes it for six hours over apple wood and cherry wood. Then he slow-cooks it in duck fat overnight.
For the budino he adds puréed sweet corn to sheep’s milk pecorino. He adds eggs and a little cream and bakes that in a ramekin.
He unmolds the budino, places the lamb on top of it and garnishes it with green apple an