A delicious dish making the most of seasonal ingredients. Our in house chef, Graham, has created this dish using foraged wild garlic and PGI Scotch Lamb for a sensational pairing
Wild Garlic
Wild garlic is at its peak between March and May and can be found in wet woodlands. Its delicate garlic flavour is mellow and makes a delicious addition to locally sourced Scottish lamb. If you haven’t foraged before click here for more information about what to look for alternatively speak to your local greengrocer as they may be able to source for you.
PGI Scotch Lamb
We are passionate about provenance that is why we ensure that all the lamb we source is Scotch PGI. By ensuring we only source Scottish PGI lamb, we know that from farm to fork the lamb we sell is fully traceable.
Roast Leg of Lamb With Wild Garlic Pesto
Ingredients
2 carrots
1 leek
2 onions
2 cloves of garlic
1 sprig of rosemary
Wild Garlic Pesto
150g fresh basil
100g wild garlic
100g fresh parsley
2 cloves of garlic
50g nuts (Pine nuts, walnuts or hazelnuts)
100g parmesan cheese or a hard goats cheese.
For the Wild Garlic Pesto
For The Roast Lamb
Cooking Time for Size Variations
1kilo leg of lamb 40 mins plus 20 mins resting time. Oven at 220c.
2kilo leg of lamb 65 mins plus 20 mins resting time. Oven at 220c.
Serving Suggestions
Serve the lamb with the wild garlic pesto, seasonal vegetable and roast potatoes for a delicious Easter Lunch.
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