Roast Shoulder of Lamb
• 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.