Macsween Haggis | Salt-baked Highland Leg of Lamb with Macsween Haggis Stuffing

Ingredients

• 3 - 3.25kg Leg Of Lamb, boned out
• 4 lemons, Cut In Half
• 1.25kg Table Salt
• 6 Egg Whites
• 5 Sprigs Of Rosemary, Finely Chopped
• 300g MacSween Haggis
• 6 Banana Shallots, Finely Diced
• 100g Baby Leaf Spinach
• 3 Cloves Of Garlic, Finely Diced
• ½ Bunch Of Chives, Finely Chopped Zest Of One Lemon
• 3kg Jersey Royal Potatoes, Par-boiled
• ½ Bunch Chives, Finely Chopped
• ½ Bunch Chervil, Finely Chopped
• 200g MacSween Haggis
• 100g Unsalted Butter
• 450g Fine Polenta
• 240g Plain Flour
• 2 Tablespoon Caster Sugar
• 1 Tablespoon Salt
• 1 Tablespoon Smoked Paprika
• 4 Teaspoon Baking Powder
• 560ml Buttermilk
• 4 Free-Range Eggs
• Pinch Smoked Salt