Roast Shetland Stuffed Leg of Lamb with Musselburgh Leeks

Roast Shetland Stuffed Leg of Lamb with Musselburgh Leeks
Roast Shetland Stuffed Leg of Lamb with Musselburgh Leeks
Roast Shetland Stuffed Leg of Lamb with Musselburgh Leeks

ChefsCarina Contini and Suzanne O’Connor

Ark of Taste Product – Native Shetland Lamb and Musselburgh Leek

ProducerRichard 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

Method:

– 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.

Ingredients:

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

JOIN US!

Slow Food in the UK relies on your memberships to keep going - join up now to support Slow Food in your area... find out more

STAY INFORMED!

Sign up to our newsletter to receive regular updates from Slow Food UK here.