Michelin star chef Michael Smith cooks Scotch Lamb PGI Haggis pasty with Talisker Whisky glazed rib

Quality Meat Scotland

QMS

Standard Supplier 18th March 2015
Quality Meat Scotland

QMS

Standard Supplier

Michelin star chef Michael Smith cooks Scotch Lamb PGI Haggis pasty with Talisker Whisky glazed rib

Michael Smith, Michelin star chef from the Three Chimneys on the Isle of Skye creates a dish of Scotch Lamb rib, that is glazed in a Talisker whisky made only on the Isle of Skye which he uses to glaze the rib. He serves this with braised shoulder haggis with hearts and liver and the traditional oatmeal, which he wraps in a cabbage ball and then in pastry before baking. The dish is served with a sticky rib and really captures the essence of Michael’s cooking and his homage to the island

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