Bone and roll the shoulder of Scotch Lamb. Marinade over night in red wine, rosemary, garlic and thyme. Take the Scotch Lamb out of the marinade and dry it. Colour the Scotch Lamb well in a pan. Cover the Scotch Lamb in the red wine marinade and add the same amount of dark chicken stock. Cook in a medium hot oven for 2-3 hours until just starting to fall apart. Then let the Scotch Lamb cool in the juices until you can handle it but not too cold that it firms up. While still warm, cut the strings and wrap it in cling film to form a nice even cylinder. Leave to cool
Once cold slice a piece of Scotch Lamb shoulder about 10mm thick. Pan fry the Scotch Lamb until slightly crisp alongside the carrot.
Put the bread crumbs over the Scotch Lamb, pour in some lamb stock. Place in a hot oven for 8 minutes until crisp
Confit carrot:
On the stove top on a low heat, slowly cook the carrot turning every 5-10 minutes until cooked right through. Keep on a low heat so the colour doesn’t catch but it cooks evenly
Black olive and caper dressing:
Mix all ingredients together.
To assemble the dish cut the carrot in half, place the Scotch Lamb on top. Use the roasting gravy and add black olive and caper dressing and spoon over