Some Scotch Lamb Winter Warmers

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Wedder Scotch Lamb and Turnip Pie

INGREDIENTS: SERVES 4

• 1 kg neck fillet of Wedder Scotch Lamb or lean mutton, cut into 2cm pieces
• 1 tbsp plain flour seasoned with salt and pepper, for dusting
• 2 large onions, finely chopped
• 2 tbsp vegetable oil
• 1 tbsp freshly chopped rosemary or 1 tsp dried
• 1.5litres (2 3/4 pts) lamb or chicken stock
• 2 large Scottish neeps cut into 2.5cm (1in.) chunks
• 250g (9oz) shortcrust, rolled to 1/2 cm (1/4 in) thick
• 1 beaten egg, to glaze

METHOD

• Lightly dust the wedder Scotch Lamb with seasoned flour. Heat the oil in a heavy based pan, add the mutton and onion and gently fry without colouring for 3-4 minutes.
• Add the rosemary and stock; bring to the boil, cover and simmer for 11⁄2-2 hours or until the mutton is tender.
• Add the turnips and if necessary, a drop of extra water, cover and simmer for a further 15 minutes until the turnips are just tender. Leave to cool.
• Cut out the pastry a little larger than the pie dish. Place a pie funnel in the centre of the dish then spoon in the cooled mutton. Brush the pastry edges with some egg and lay the pastry on the dish, pressing the edges on the rim. (If not using a pie funnel, cut a slit 2-3cm in the centre for the steam to escape.)
• Bake in a preheated oven for 45-50 minutes or until the pastry is crisp and golden brown. Serve with buttered cabbage and mashed potato.

 

Wedder Scotch Lamb Broth

INGREDIENTS: SERVES 4

• 450g (1lb) boneless shoulder or leg or middle neck of Scotch Lamb, trimmed of excess fat
• 50g (2oz) pearl barley, rinsed and drained
• 25g (1oz) split peas, soaked overnight and drained
• 1 large onion, chopped
• 1 leek, chopped
• 2 carrots, grated
• 1 Scottish swede, grated
• 1/4 small green cabbage, shredded
• 1 tbsp freshly chopped parsley
• Salt and freshly ground black pepper

METHOD

• Place mutton in a large pan with 2 L water, the pearl barley and split peas. Season with salt and pepper. Slowly bring to the boil skimming off any white scum from the surface. Cover and simmer for 1 1⁄2 hour or until the meat is tender.
• Add the onion, carrot, turnip and leek and continue to simmer for 45 minutes.
• Remove the mutton from the pot. When cool enough to handle remove the meat from the bone, shredding it into small pieces.
• Return the meat to the soup with the cabbage and simmer for a further 15 minutes. (If not adding back, the meat can be used for Stovies.)
• Generously season with freshly ground black pepper. Ladle generous portions into deep bowls (garnish with chopped parsley) and enjoy!

Haricot of Wedder Scotch Lamb

INGREDIENTS: SERVES 4

• 4 steaks cut from the leg or neck or chops of older Scotch Lamb
• 1 tbsp vegetable oil
• 2 large onions, sliced, or 8 shallots
• 2 large carrots, thickly sliced
• 1 large turnip (Swede) cut into chunks
• 4 sticks celery, sliced into 2.5cm lengths
• 2tbsp plain flour
• 1 litre (1 3/4 pts) good lamb or chicken stock
• 2 tbsp freshly chopped mixed herbs (i.e. rosemary, parsley
• or and thyme) or 2tsp dried
• Salt and freshly ground black Pepper

METHOD

• Heat the oil in a heavy based lidded saucepan. Fry the chops and shallots for 3- 4 minutes just to seal the meat and lightly colour.
• Add the carrots, turnip and celery. Cover and cook gently for 3-4 minutes.
• Sprinkle on the flour and gradually stir in the stock and half the herbs. Season with a little salt and a generous grind of black pepper.
• Bring to the boil, cover and reduce to a gentle simmer for 1-1 1⁄2 hours or until the chops are tender. Adjust the seasoning and add the remaining herbs.
• Delicious served with crusty bread or with mashed potatoes and green vegetables.

For more recipes like these, visit www.scotchbeefandlamb.com