Marinade lamb in milk overnight, rinse, dry. To create a clear broth, in dutch oven, cover ribs with cold water, add pinch of seasalt, bring slowly to temperature, about two hours.

Add Tbs of sesame oil, add dried cranberry, match stick ginger, match stick carrot, and 6 shiitake mushrooms, Tbs mirin, tsp white pepper, cover with lid, bring to soft boil, another hour.

After one hour, add 1/4” sliced, cored pear and 1/4” sliced ripe half avocado, 1/4” meyer lemon slices, frozen peas, cup of lovage vegetable broth, low boil another hour. Serve with cheese and soy side dishes. Dispose of lamb ribs in Bokashi fermenter. Serve with soy sauce on the side for dipping lamb ribs, and cheese chunks to sprinkle in soup. Enjoy.