Marcus: "Luke has given himself an absolute mountain of work. He's got lamb in three different ways. The hogget loin will need to be cooked perfectly. The potato shell needs to be nice and crispy. I love the sound of the gem lettuce and the peas to bring some freshness to what I'm sure is the richness of the glazed lamb belly." Marcus [at tasting]: "That dish was a triumph. Beautifully tender hogget loin. Getting an old sheep to be tender, it ain't easy. I love the yeast glazed lamb belly. I love the stickiness of it. It was a joy to eat. I love all the textures. The biggest star of the show was the feta and gem lettuce ballotine. The flavours that came through were so fresh." Monica: "The neck inside the potato was fantastic. My favourite thing on here was the pressed lamb belly. A lot of work has gone into this plate of food." {Guest}: "It was beautifully presented and very well cooked. It looked very fresh. The hogget delicious, perfectly cooked. The sauce is big and bold and full of flavour." Marcus [to Luke]: "Beautiful, beautiful work. I don't know whether you've got roller skates fitted to your shoes, because you must have been running to produce all those elements. It was really a masterful cooking of a main course."