Loin, neck and kidney of Scotch Lamb, garden kale, home cured pancetta, horseradish crème fraiche

Quality Meat Scotland


Standard Supplier 19th September 2014
Quality Meat Scotland


Standard Supplier

Loin, neck and kidney of Scotch Lamb, garden kale, home cured pancetta, horseradish crème fraiche

Scotch Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Loin, neck and kidney of Scotch Lamb, garden kale, home cured pancetta, horseradish crème fraiche recipe below as tried and tested by our professional chefs. Photography by Guy Hinks


  • Loin of Scotch Lamb
  • Shoulder of Scotch Lamb
  • Scotch Lamb kidney
  • 1 tbls of diced pancetta
  • Garden kale
  • 2 finely chopped shallots
  • 2 tbls Arran mustard
  • 1 tbls Dijon mustard
  • 3 or 4 sprigs of finely chopped thyme
  • 1 tbls of Sherry vinegar
  • Juice of 1 lemon
  • Salt
  • Pepper
  • 1 tbls spoon of meat glue
  • 6 tbls of reduced poaching liquor
  • 2 tbls of finely chopped parsley
  • Horseradish crème fraiche


Marinade the two necks of Scotch Lamb 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
When the Scotch Lamb is cool but not cold, pick the meat from the bone, keeping in bigger pieces
Add all of the ingredients except the lemon juice and reduced poaching liquor
Season with salt and pepper
Add poaching liquor to moisten
Add lemon juice as required
Tightly wrap in cling film to form a nice even cylinder
Pan fry the loin and put into the oven 4-5 minutes
Let rest for 4-5 minutes minimum
Colour the pancetta in a pan
Add the kale, a knob of butter and salt and pepper
Assemble the dish

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