Scotch Lamb Blade, Gnocchi, Truffle Bolognaise

Quality Meat Scotland


Standard Supplier 28th November 2014
Quality Meat Scotland


Standard Supplier

Scotch Lamb Blade, Gnocchi, Truffle Bolognaise

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 Scotch Lamb Blade, Gnocchi, Truffle Bolognaise recipe below as tried and tested by our professional chefs. In association with Quality Meat Scotland. Photography by Guy Hinks.


  • Scotch Lamb Sauce
  • 2 kg Scotch Lamb bones and any trimmings
  • 2 onions
  • 2 carrots
  • 1 white of leek
  • 2 stick celery
  • tsp tomato puree
  • 6 garlic cloves
  • 1 litre veal stock
  • 700ml chicken stock
  • 700ml water
  • 1 chicken leg
  • 2 bay leafs
  • 1 sprig thyme and rosemary
  • Gnocchi
  • 8oz dry mashed potatoes
  • 4 oz 00 flour
  • 1 egg yolk
  • Bolognaise
  • 200g minced lamb
  • fine diced mirepoix and 2 garlic cloves
  • sprig of rosemary and thyme
  • 100ml red wine
  • 100ml chicken stock
  • 200ml lamb stock
  • 100ml passata
  • heaped tsp chopped truffle


Scotch Lamb Sauce
Roast bones and trimmings off in a splash of veg oil and place in oven until well coloured. In a pan, fry off vegetables until they take on a little colour, add tomato puree and garlic. Add bones, chicken and veal stock. Add water to roasting tray to deglaze, pass into pan with bones and stock. Bring to the boil, skim. Simmer for an hour, add herbs and simmer for another hour. Pass through a sieve and then twice through muslin, reduce to sauce requirements. Add chicken leg.
Scotch Lamb Blade
Trim Lamb blade, season and vac pack. Cook in water bath for 25mins at 58 degrees. Crisp up Fat
Mix altogether, season, roll and poach.
Brown Scotch Lamb mince and vegetables, add red wine and reduce until evaporated. Add chicken and Scotch Lamb stock and passata. Bring to the boil and simmer for 1 and ½ hours. Add chopped truffle.
Serve with Vegetables and Garnish of choice

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