Australian Lamb, Whey-compressed Cucumbers, Whey Sauce, Milk Skin, Dill, and Cucumber Blooms

Prepare two ice baths. In a pot of boiling water, blanch dill 30 seconds and immediately shock in an ice bath; drain dill after 15 minutes. To a blender with oil, add blanched dill and blend on high 2 minutes. Transfer mixture to a bowl and cool in ice bath. Set aside in plastic container for 6 hours. Strain through a chinois.

Heat oven to 350°F. In a deep hotel pan, coat shoulder with salt. Pour in enough water to reach halfway up the shoulder. Tightly cover with aluminum foil and braise in oven for 5 hours. Let shoulder rest in braising liquid at room temperature until service.

In a small pot over low heat, warm whey and butter. Emulsify with an immersion blender.

On a mandolin, slice cucumber into paper-thin strips. Place cucumber strips in a vacuum bag with whey sauce, spreading them out as evenly as possible. Season with salt and seal on high. Allow to sit for a few hours. Drain cucumbers and reserve Whey Sauce. Roll up each cucumber strip and place in a small container to hold their form.

With a paring knife, trim off one 1- to 2-ounce piece of Braised Lamb Shoulder and dry on paper towels. In a medium sauté pan over a medium flame, heat oil until smoking. Sear lamb on 1 side until crisp. With a spatula, flip lamb so crispy side faces up. Add butter, dill, and garlic; baste the lamb. Place lamb on a plate and drape milk skin on top. In a small saucepot, warm Whey Sauce, add 2 grams Dill Oil, and blend with an immersion blender to froth it lightly; pour a few tablespoons sauce and froth over milk skin. Garnish plate with Dill Oil, Compressed Cucumbers, cucumber blossoms, micro dill, and finger lime.