- Meats
- Cromlix homemade haggis Sausage x 4
- Black face Scotch Lamb Rump (trimmed) x 500g
- Garlic & Rosemary oil x 50g
- Neep Crush
- Diced neeps x 500g
- Diced Carrot x 500g
- Butter x 500g
- Salt & Pepper
- Pomme Puree
- Rooster potato mash (dry & hot) x 1kg
- Whole milk x 450g
- Unsalted butter diced & cold x 500g
- Salt
- Pepper
Scotch Lamb Haggis, neeps and tatties
Scotch Lamb Haggis, neeps and tatties
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 Haggis, neeps and tatties recipe below as tried and tested by our professional chefs. In association with Quality Meat Scotland. Photography by Guy Hinks.
Ingredients
Method
Meats
- Trim Scotch Lamb rump & portion to about 140g.
- Season & vac pac lamb with some of the garlic & rosemary oil & cook in water bath for 1 ½ hours at 55°C
Neep Crush
- Place neeps in sous bag with salt, pepper, 125g of butter & vac pac on high.
- Repeat with the carrots & place both in steamer for 2 hours.
- Once cooked empty both into colander to drain.
- Place in large mixing bowl with paddle & beat in 250g of butter
- Check seasoning, should be quite peppery
Pomme Puree
- Warm milk with 50g of butter & Set up bain marie with large bowl a whisk
- Pass the hot dry mash through drum sieve into sauce pan.
- Beat in warm milk & butter and again pass through drum sieve into bain marie bowl
- Place bowl over bain marie & whisk in butter a couple of cubes at a time until finished
- Check seasoning & retain with butter paper on top.
Assembly
- On the plate do a ring of neep crush.
- Place the haggis sausage on top of the neeps.
- Seal the rump off very quickly, slice & fan over the neeps & Sausage.
- Heat some pomme puree in a small bowl over bain marie whisking in an extra couple of cubes of cold butter & serve on the side.
- Finish the plate with a plush of watercress & drizzle of Scotch Lamb sauce finished with a good quality whisky.
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