Marsh Scotch Lamb and seaweed consomme

Quality Meat Scotland


Standard Supplier 28th November 2014
Quality Meat Scotland


Standard Supplier

Marsh Scotch Lamb and seaweed consomme

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 Marsh Scotch Lamb and seaweed consomme recipe below as tried and tested by our professional chefs. Photography by Guy Hinks.


  • Scotch Lamb & Seaweed Stock
  • Scotch Lamb Bones x 5kg
  • Pomace oil x 100g
  • Celery rough chopped x 325g
  • Carrots rough chopped x 750g
  • Roscoff Onions rough Chopped x 1.5kg
  • Garlic crushed x 150g
  • Tomato paste x 150g
  • Cummin seed toasted x 15g
  • White wine x 500g
  • Sweet white wine x 500g
  • Rosemary x 20g
  • White Chicken stock x 3kg
  • Pork stock 50% reduced x 3kg
  • Light soy sauce x 300g
  • Dried Kelp x 100g
  • Nori seaweed x 2 sheets
  • Raft
  • Small leek x 1
  • Carrot x 1
  • Celery x ½ stalk
  • Lean lamb mince x 250g
  • Egg whites plus shells x 3


- Roast Scotch Lamb bones at 200°C for 40-60 minutes until really caramelised
- In a pan put oil and sweat all the veg slowly with a little salt until soft and starting to caramelise
- Add tomato paste & cumin & cook for 5 minutes stirring regularly
- Add white wine and reduce till thick & Sticky
- Repeat with sweet wine.
- Then to the pan add roasted bones, (retain fat for further use) rosemary, two stocks, soy sauce & kelp & cook for 4-5 hours.
- Remove from heat & add nori and leave to infuse for 30 minutes.
- Pass and chill
- Wash veg & rough chop into robo coupe.
- Add rest of ingredients & blitz until the mixture starts to foam.
- Decant into bowl
- Take 2 ltr of the Scotch Lamb and seaweed stock and bring to the boil in a sauce pan.
- Ladle 1/3 of the hot stock into the raft in the bowl and whisk quickly.
- Poor the mix into the pan of simmering stock & whisk for a few minutes.
- Simmer very gently stirring occasionally to ensure it doesn’t stick to the base of the pan & burn.
- The broth should start to become clear & the raft will set on the top.
- With a small ladle break a hole in the centre of the raft & ever few minutes ladle some stock out through the hole & filter it over the raft
- After 45 minutes remove the stock from the heat & leave to stand for 1 hour.
- Carefully remove the raft from the top and pass through a double muslin cloth.

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