Roast Loin of Young Spring Scotch Lamb by Tyron Ellul

Quality Meat Scotland


Standard Supplier 17th September 2014
Quality Meat Scotland


Standard Supplier

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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.