1.   Cover with sauce, then make another layer of meat slices and cover again with sauce.

2.   Cover with sauce, then make another layer of meat slices and sauce.

3.   Lay meat slices on a work surface, and season them lightly on both sides with salt and pepper.

4.   Or, just slice the meat as thin as possible by hand, then chop it with a cleaver.

5.   Portion the arugula onto serving plates, and fan out the meat slices on top.

6.   Pour the sauce over the lamb and serve, or slice the meat and serve with the sauce.

7.   Slice the meat thinly and place on a serving platter lined with the kale and garnishes.