Servings |
6 |
|
|
Uradale Native Shetland Lamb https://scottishfoodguide.com/places/united-kingdom/shetland-islands/shetland-1/producers/uradale-farm/
recipe, photo & styling: wendy barrie
If you don’t have a beer handy, even water will make a delicious gravy with your favourite herbs – do not overpower the beautiful lamb and NEVER use bought stock!!
For a mint sauce, blend a dessertspoon of muscovado sugar into a small bowl of craft vinegar and scrunch in a handful of dried mint. Set aside for at least half an hour for the flavours to absorb. Delicious.