Scotch Lamb PGI Haggis pasty with Talisker Whisky glazed rib by Michael Smith



Standard Supplier 19th March 2015

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.


  • 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


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.
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.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you