Roast Loin of Scotch Lamb, Crispy Haggis and Braised Scotch Lamb with Neeps and Tatties

Roast Loin of Scotch Lamb, Crispy Haggis and Braised Scotch Lamb with Neeps, Tatties and natural juices is a delicious main dish that showcases Scotland’s outstanding natural larder and the finest locally sourced ingredients.

Craig Wilson - main dish

Method for the neeps

  1. Boil the turnip in water until soft.
  2. Cool and reserve for later.
  3. Cook the shallot in the butter until caramelised and also reserve for later.

Method for the tatties

  1. Boil the peeled potatoes in water until soft and drain.
  2. Heat the cream and add to the mashed potato.
  3. Mix in the cold butter and beat until emulsified.
  4. Season with salt to taste.

Method for the Roast Loin of Scotch Lamb

  1. Trim any fat off the meat.
  2. Heat the olive oil in a frying pan, add the meat and brown on both sides.
  3. Add butter, chopped garlic and herbs and baste the meat in these flavours.
  4. Place the basted lamb into a roasting tin and cook in a pre-heated oven for 10 minutes at 200°C.

Method for the Lamb Neck Terrine

  1. Brown off the lamb neck in a frying pan and place into an oven proof dish.
  2. Add all the chopped vegetables and wine and braise in the oven at 160°C for 5 hours.
  3. Once cooked, remove the neck from the liquid and allow to cool slightly. Slice the neck into little pieces and mix into a paste with the haggis.
  4. Season by adding the chopped herbs and add a few spoons of the liquor to bind the mixture together. The mixture should be firm.
  5. Put the mix onto a baking tray and flatten to around 1 inch thick.
  6. Set in the fridge.
  7. When set, take meat out of the tray and cut into squares about 6 inches by 6 inches.
  8. Dip into the flour then the egg wash and coat in breadcrumbs. Reserve until needed.
  9. Sieve the remaining Braising liquid and place into a pan and reduce to a sauce consistency.

To serve

Re-heat the turnip and onion in the sauce. Deep fry the Braised Neck at 170°C until golden. Carve the sliced loin.

On a plate, sit the crispy terrine in one corner. Pipe mashed potato on top. Opposite have the carved neck and down each side have 3 squeezes of turnip and onion. Drizzle all the sauce and serve.

Recipe provided by Craig Wilson, chef at the Eat on the Green restaurant in Aberdeenshire.

Starter

Dessert

Ingredients

Neeps

  • 1 Large Turnip (cut into large dice)
  • 1 Shallot, Finely Sliced
  • 20g Butter

Tatties

  • 4 Large Rooster potatoes (peeled)
  • Ground Nutmeg
  • 200ml Double cream
  • 100g Unsalted butter

Roast Loin of Scotch Lamb

  • 1 Large Loin of Scotch Lamb
  • 30g Fresh Rosemary
  • 30g Fresh Thyme
  • 1 Bulb Garlic
  • 20g Butter
  • 10ml Olive Oil
  • Salt & Pepper for Seasoning

Lamb Neck Terrine

  • 1 Neck of Scotch Lamb
  • 1 Good Quality Haggis
  • 1 Bottle Red Wine
  • 2 Carrots
  • 1 Leek
  • 1 Large Onion
  • 1 Bulb of Garlic
  • 30g Freshly Chopped Rosemary