Native Shetland Lamb with Garden Roots & Herby Dumplings - Scottish Food Guide

Name: Native Shetland Lamb with Garden Roots & Herby Dumplings - Scottish Food Guide
Ingredients: 1 boned rolled shoulder Native Shetland Lamb (Other cuts work equally well - SF Ark of Taste. see links); 2 carrots/roots (cleaned & cut in batons); 2 onions (greens & bulbs, cleaned & sliced); Isle of Skye Sea Salt (SF Ark of Taste); 1/2 bottle local beer; 2 tbsps redcurrant jelly; Drizzle of Summer Harvest rapeseed oil; 50 g herb butter (with chopped parsley / chives); Freshly milled black pepper; For dumplings…; 175 g flour; Isle of Skye Sea Salt; chopped herbs (parsley/mint/wild garlic); 3 tsps baking powder; 125 mls whole milk (approx)

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Victoria plum season is one of nature’s glorious bounty. Each year we patiently wait, watching the green plums ripening within our reach in our coastal The

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Ingredients

1 boned rolled shoulder Native Shetland Lamb (Other cuts work equally well - SF Ark of Taste. see links)
2 carrots/roots (cleaned & cut in batons)
2 onions (greens & bulbs, cleaned & sliced)
Isle of Skye Sea Salt (SF Ark of Taste)
1/2 bottle local beer
2 tbsps redcurrant jelly
Drizzle of Summer Harvest rapeseed oil
50 g herb butter (with chopped parsley / chives)
Freshly milled black pepper
For dumplings…
175 g flour
Isle of Skye Sea Salt
chopped herbs (parsley/mint/wild garlic)
3 tsps baking powder
125 mls whole milk (approx)