Ostrich Carpaccio

Directions

1. Wash and rinse the meat then pat dry.

2. Wrap in clingfilm and tighten the ends to form a tight sausage shape.

3. Set in the freezer for 1 hour to set.

4. After this time, cut the meat into thin slices.

5. Drizzle the oil over four plates then brush the ostrich fillet slices with a little of the remaining oil.

6. Arrange the meat on the plates and sit a few lettuce leaves on top.

7. Sprinkle with the lemon juice, season and serve.

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