- 400g very fresh Scotch Lamb shoulder, finely diced
- 1 teaspoon Dijon mustard
- 1 shallot finely diced
- lemon juice to taste
- chopped chives
- 1 tablespoon of baby capers
- 2 tablespoons of mayonnaise
- 4 Pacific Oysters, shucked and carefully concassed
- 4 quail’s eggs, gently boiled for 2 minutes and 20 seconds, cooled and peeled.
- Crème fraiche
Tartare of Scotch Lamb by The Honours
Tartare of Scotch Lamb by The Honours
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 Tartare of Scotch Lamb by The Honours recipe below as tried and tested by our professional chefs. Photography by Guy Hinks
Ingredients
Method
Carefully mix the Scotch Lamb, mustard, shallot, lemon juice, chives, capers, mayonnaise and oyster together. Season to taste and set aside.
Arrange the tartare neatly on the plate and serve with a small quenelle of crème fraiche and halved quail’s eggs. Garnish with micro herbs and flowers.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
