- FOR THE RIBS
- Scotch Lamb
- • Scotch Lamb rib joints ( cut from shoulder)
- • Whole garlic (smashed)
- • Rosemary
- • S&P
- • RS Oil
- Glaze
- • 150ml reduced lamb stock
- • 75g passatta
- • 30g dark brown sugar
- • 20ml cider vinegar
- • Good slug peaty whisky
- FOR THE HAGGIS PASTY ( Makes 10-12)
- • 1 Scotch Lamb’s Heart
- • 200g / 7¼ oz Scotch Lamb’s Liver (Or Kidneys – Optional)
- • 200g / 7¼oz Blade of Scotch Lamb
- • 1 Fillet of Scotch Lamb
- • 2 Medium Onions ( Chopped Finely)
- • 150g / 5¼oz Oatmeal ( Medium Grade)#
- • 150g / 5¼oz Scotch Lamb Dripping / or clarified Butter
- • A pinch of Salt
- • A pinch of Freshly Ground Black Pepper
- • A pinch of All Spice
- • 1 Btl of Local Stout
- • Savoy Leaves (blanched, rolled)
- • Puff Pastry discs
- • Egg wash
- To Garnish:
- Young Turnip batons & leaves, fancy kale
Scotch Lamb PGI Haggis pasty with Talisker Whisky glazed rib by Michael Smith
Scotch Lamb PGI Haggis pasty with Talisker Whisky glazed rib by Michael Smith
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 PGI Haggis pasty with Talisker Whisky glazed rib by Michael Smith recipe below as tried and tested by our professional chefs like Michael Smith, Michelin star chef from Loch Bay, in association with Quality Meat Scotland.
Ingredients
Method
FOR THE RIBS
Rub the ribs with salt and pepper, drizzle with rapeseed oil wrap in foil with the garlic and rosemary. Place in a roasting tray a slowly cook at 150°C in the oven until very tender, about 3-4 hrs.
For the glaze, place all the ingredients in a pan, bring to a boil and simmer for 8-10 mins.
Once cooked, generously coat the ribs in the sticky glaze.
FOR THE HAGGIS PASTY
Rinse the Caul Fat well under running, cold tap. Squeeze lightly to remove excess liquid and leave to drain.
Gently fry the chopped onions with the beef dripping in a frying pan until very soft and lightly golden.
Toast the oatmeal under a medium grill until lightly golden. Add the oatmeal to the onions and mix well. Remove from the heat and set aside.
Cut the Scotch Lamb’s heart in half lengthways and remove any blood clots from the inside. Cut the blade into pieces the same size as the heart. Place in a saucepan and cover with the beer, bring to the boil and then simmer for 1 ½ to 2 hours, skimming off any impurities which may rise to the surface.
Keep topping up the liquid with water so that the meat is always just covered. Set aside to cool and keep the stock aside.
Once the heart and blade are cold enough to handle, remove from saucepan and chop finely with sharp knife. Do the same with the liver and fillet and mix all of the meat together with the onion/oatmeal mix and seasoning in a bowl.
Once well mixed, add 2 or 3 Tbsps of the stock to moisten the mixture. Chill the mixture in freezer for 30mins then evenly divide and roll the mixture into balls (squash ball size). Return to the freezer for 30- 40 mins. Once well chilled wrap each ball in savoy then in the puff pastry and egg wash.
To cook, place in preheated oven at 200°C for 12-14mins.
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