Chefs - Carina Contini and Suzanne O'Connor

Ark of Taste Product - Native Shetland Lamb and Musselburgh Leek

Producer - Richard Briggs, Scottish Kitchen Garden

"We serve this as part of our Sunday roast with Seasonal vegetables from the garden - at the moment we have loads of  beetroot & parsnips. Also Carroll's heritage Pink Fir potatoes with some Rape seed oil & Hebrides sea Salt roasted is perfect alongside this ....'' Carina and Suzanne


– Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4.

– Mix together the Unsalted local butter, mini capers, anchovies, parsley, sage, rosemary, thyme and garlic. Season with salt (check the capers haven’t added enough salt already to it)  and pepper.

– Open out the boned leg of lamb on a work surface, fat side down. Spread the butter mixture over the meat, then lay the halved blanched and refreshed Mussleburgh leeks to run along the middle of the lamb.

– Roll the lamb back up and tie with string.

– Seal the lamb in a hot pan to start the colour and sealing of the joint and then Place the lamb in a roasting tin and roast for 30 – 45mins until cooked to your liking, basting from time to time- the Shetland lamb we use From Richard Briggs are very small yielding lambs so will take half the amount of time to cook compared to a normal size lamb.

– Remove the lamb from the oven and cover with a sheet of foil. Leave to rest for at least 15 minutes before carving.


75g unsalted Scottish butter 3 tbsp capers, drained and chopped 2 anchovy fillets, drained and chopped ½ bunch flat leaf parsley, chopped 2 sprigs rosemary, finely chopped

small bunch of  sage leaves

1 tsp chopped fresh thyme 2 garlic cloves, crushed Salt and ground black pepper 1 leg of Shetland lamb, boned and rolled 5 Mussleburgh leeks , thin leeks, halved horizontally