Saturday 4th July 2020
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Preparation time: 20 minutes
Cooking Time: 4 hours

1 kilo lamb shoulder
2 cloves garlic
2 tsp tomato puree
Olive oil
Red wine
1 small haggis
1 small swede
100g butter
White pepper
500g potatoes
1 tbsp butter
1 tbsp cream

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Recipe by Simon Hibberd, Castle Hotel

Roast Shoulder of Lamb, Haggis, Neaps and Taties

• Rub lamb with tomato puree, garlic, olive oil, salt and pepper and roast in a low oven at 140˚C for four hours, preferably in a lidded casserole dish. Peel and dice potatoes for mash and simmer until soft. Bring cream and butter to boil and thicken, add mashed potato and roll in cling-film into cylinders and put in the fridge for four hours.

• Add a glass of red wine to the lamb and reduce by half. Use half of this as a sauce and mix the other half with the steamed haggis. To serve slice the potato cake, dip in a little flour and pan fry.

• For the neaps, dice the swede and roast in a hot oven with olive oil, salt and pepper, then simmer with butter until soft. Blitz in a food processor until smooth. Season to taste.

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