Roast Loin of Young Spring Scotch Lamb by Tyron Ellul



Standard Supplier 17th September 2014

Roast Loin of Young Spring Scotch Lamb by Tyron Ellul

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 Roast Loin of Young Spring Scotch Lamb by Tyron Ellul recipe below as tried and tested by our professional chefs. Tyron Ellul, Head Chef, Glenapp Castle, in association with Quality Meat ScotlandPhotography by Guy Hinks.


  • 1 Whole Scotch Lamb Leg (bone in)
  • 2kg Salt Dough
  • 6 Cloves Garlic
  • 6 Sprigs of Rosemary
  • Crispy Haggis
  • Israeli Cous Cous
  • Fresh Peas
  • Garlic Flowers
  • Red Wine Lamb Sauce


Make around six incisions in the leg of Scotch Lamb and stuff with the garlic and rosemary. Roll into the salt dough and bake in a low oven at 120 degrees for approximately 6 hours. Allow to cool, break the crust and flake the leg meat. Season with cracked pepper, crushed garlic and press overnight. Cut into desired shape and pané in panko breadcrumbs.
To assemble the dish:
Swipe of pork purée on the plate, and podded peas, toasted Israeli cous cous and deep fried leg bon bon.
Pan roast the Scotch Lamb and cook in the oven for approximately 5 to 7 minutes. Allow to rest and then carve.
Garnish with wild garlic flowers, red wine lamb sauce and crispy haggis.

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