Briggs Shetland Lamb

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Native Shetland Lamb Cutlets with Teriyaki Sauce

Lamb Recipes

ROAST SHOULDER OF BRIGGS SHETLAND LAMB

Put the boned rolled shoulder into a roasting tin, rub with a little olive oil. Put oven as hot as you can get it 230°C/ Gas mark 8. Put the lamb in and cook for 15 minutes to brown and then turn the oven right down to 160°C/ Gas mark 3, put in a glass of water (or  white wine) and roast for a further 30 -60 minutes depending how pink you like your lamb. Check with a thermometer (right into the centre of the meat) 45°c is very rare up to 70°c which is well done.

Always leave the meat to stand and rest before carving. (Whilst cooking the vegetables for example)

The other alternative is to slow roast

Put the rolled shoulder into a roasting dish and rub a little olive oil into the skin. Put into a very hot (as above) oven, just to brown the meat and then add a little water or wine, a glass should suffice and then turn the oven to 140°c/Gas 1 and cook for 3-4 hours. The meat will just melt in the mouth.

For more recipes, follow the links below

Native Shetland Lamb Cutlets with Teriyaki Sauce

Stir-fried Native Shetland Lamb with coriander and cumin

Fillets of Native Shetland Lamb with kidney, wild mushroom and roast pumpkin

Salted and shredded Native Shetland Lamb and potato cake with black kale

Roasted Loin of Native Shetland Lamb with Roots

Here’s a video of Chef Fred Berkmillar cooking Native Shetland Lamb cutlettes