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Love Scotch Lamb

Chef Craig Wilson, from Eat on the Green in Udny Green, Aberdeenshire
Chef Craig Wilson, from Eat on the Green in Udny Green, Aberdeenshire

The Love Scotch Lamb campaign launched by Quality Meat Scotland encourages consumers to eat more of this high-quality and delicious product which is available in butchers, supermarkets and restaurants. It’s also excellent value for money and full of flavour.

To celebrate, celebrity chef Craig Wilson, from Eat on the Green in Udny Green, Aberdeenshire, has provided us with his favourite lamb recipes. The recipes highlight how lamb is quick and easy for busy families, showcasing its versatility and ease of cooking.

MY MUM’S TRADITIONAL BROTH

SERVES 6

yl-LAMBCraigBrothTraditionally, Scotch Broth has been a little bit of everything thrown into a single pot. In the past, Scots would eat this as a main meal. Ingredients can be exchanged depending on what you specifically like. However, it is always best made the day before, as this allows the flavours to fully settle and soak throughout.

Water

Piece of shoulder or belly of Scottish lamb

1 teacup of broth mix (split peas and barley)

1 diced white onion

3 diced carrots

1 diced neep

1 diced leek

1 tea cup of peas

Chopped parsley

Salt and white pepper

Start by boiling broth mix with lamb and onions for 45 minutes. Add neeps and carrots for another 30 minutes, approximately. Then add the leeks and peas for the last five minutes. Finally, add seasoning and fresh parsley.

 

POT-ROASTED HONEY AND MINTED SHOULDER OF LAMB

SERVES 6

yl-LAMBCraigShoulder1.4 kilos of shoulder of lamb, trimmed

Handful of dried chamomile tea

Bunch of thyme (leaves only)

4 sprigs of rosemary (leaves only)

12 fresh sage leaves, roughly chopped

1 tablespoon dried oregano

Salt and freshly-ground black pepper

Juice of one lemon

1 tablespoon of good quality wild flower clear honey

2 tablespoons rapeseed oil

125ml water

2 carrots, diced

1 onion, diced

4 cloves garlic, crushed

2 star anise

1 large glass red wine

Pre-heat the oven to 200c/400F/Gas 6. With the tip of a sharp knife, make shallow scores through the outer layer of skin and fat of the lamb shoulder (but not into the meat), cross-hatching the entire surface. Mix all the herbs and tea in a bowl and season with salt and pepper. Press a handful of the herb mixture into the skin of the lamb and massage into the scores you have made.

Sprinkle a little herb mixture at the bottom of your casserole dish and add the carrot, onion, star anise, red wine and water; place the lamb on top. Squeeze the lemon juice over the lamb before adding the remaining herb mixture. Drizzle the honey and the rapeseed oil over the lamb.

Put a lid on your casserole and transfer to the oven; cook for approximately two-and-a-half hours (check the dish after about an hour – the lamb should be taking on a little colour. If the liquid has evaporated, add a little more water to maintain the dish’s moisture). Leave to rest for at least five minutes before cutting.

Jus: Reduce all the juices in the casserole dish until the liquid is sticky; pass through a sieve and add a handful of chopped mint. Serve with crispy kale potatoes (recipe below).

CRISPY KALE POTATOES

Boil new potatoes until soft; strain, and then crush. Add a little butter and seasoning. Fry the kale until crispy; drain, and add to the crushed potatoes.