Slow Cooked Orkney Boreray - Scottish Food Guide
Experience the flavors of Orkney with Slow Cooked Boreray Mutton, slow-cooked with Scottish rapeseed oil, onions, leeks, and carrots for a delicious, rustic soup.
Ingredients
- 1 Orkney Boreray mutton shank/part leg
- 15 mls Scottish rapeseed oil
- Half an onion (peeled and chopped)
- 1 Musselburgh leek (cleaned and sliced)
- 2 medium carrots (peeled and cutchunks)
- 1 parsnip
- 500 mls water
- Freshly milled black pepper
- Scottish sea salt to taste
- A generous sprig of rosemary
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