Scottish Blackface Lamb Archives - Page 2 of 3

Lamb’s Liver Pate

Ingredients: 225g (Â½lb)streaky bacon. 225g (Â½lb)lambs liver, finely minced. 450g (1lb) minced lamb. 1 onion finely chopped. 2 tsp tomato puree. Â½tsp sage. Â½tsp rosemary. Salt and pepper. 90ml...

Lamb Flank, Slowly Cooked with Balsamic Vinegar, Garlic and Rosemary

Ingredients: 1 Lamb Flank (breast) 1 cup of balsamic vinegar 1 of water over flank 3 whole cloves of garlic lamb stock cube Sea salt 2 tins of rinsed...

Rosemary Scented Lamb.

Ready in about 40 minutes. Ingredients: 4 lamb leg steaks about 125g each, trimmed. 1 tbsp finely chopped fresh rosemary. 2 crushed garlic cloves. 1 tbsp olive oil. 1 tbsp runny...

Couscous with Moroccan Lamb

This easy to cook dish is delicately flavoured and will serve 6 hungry people! Ingredients: 2 tablespoons olive oil. 2 cloves garlic, finely chopped. 1 teaspoon ground coriander. Â¼...

Colonial Goose

24 hours beforehand, make the stuffing. Ingredients: 5lb of 5 Year Old Blackface mutton leg Loin of Blackface lamb For Stuffing: 4oz semi dried apricots. 4oz organic pinhead oats....

Shoulder of Blackface Lamb Baked in Hay

Ingredients: Hay. 125g soft butter. Several good sprigs of rosemary, marjoram & thyme. 2 garlic cloves crushed. 1 shoulder of lamb or mutton. Salt and pepper. Method: Preheat oven...

Scottish Blackface Lamb