Salt-baked Highland Leg of Lamb with Macsween Haggis Stuffing
- 3 - 3.25kg Leg Of Lamb, boned out
- 4 lemons, Cut In Half
- For The Salt Crust: 1.25kg Table Salt
- 6 Egg Whites
- 5 Sprigs Of Rosemary, Finely Chopped
- For The Stuffing: 300g MacSween Haggis
- 6 Banana Shallots, Finely Diced
- 100g Baby Leaf Spinach
- 3 Cloves Of Garlic, Finely Diced
- ½ Bunch Of Chives, Finely Chopped
- Zest Of One Lemon
- For The Potatoes: 3kg Jersey Royal Potatoes, Par-boiled
- ½ Bunch Chives, Finely Chopped
- ½ Bunch Chervil, Finely Chopped
- 200g MacSween Haggis
- For The Stuffing: In a non-stick frying pan, fry the shallots & garlic in a drop of oil over a high heat. Once the shallots are golden brown turn off the heat & add the spinach, zest & herbs.
- In a mixing bowl combine the spinach mix & the haggis, season with a pinch of salt & pepper & set aside.
- For The Lamb: Place the lamb skin side down on a clean work surface. Stuff the boned out pocket in the meat with the haggis mix as compactly as possible & roll the leg tightly trying not to let the stuffing fall out at the ends. Using butchers string neatly tie the lamb to secure the stuffing & hold the lamb’s shape.
- Rub the lamb in a little cooking oil and brown all of the outside in a hot non-stick frying pan. Leave the lamb to cool on a parchment-lined baking tray.
- For the Salt Crust: Pre-heat the oven to 180C. Using an electric mixer whisk the egg whites, rosemary & table salt until they are light & fluffy & have more than doubled in size - the mix should resemble a meringue & should hold ‘soft peaks’ when the bowl is turned upside down (over your head if you’re feeling adventurous!)
- Use a spatula to spread about a quarter of the salt mix on the baking sheet, roughly the same shape as the lamb & then evenly plaster the lamb in the salt meringue, ensuring that there are no gaps or holes for any of the cooking juices to escape.
- Bake the lamb in the oven for an hour before removing the meat and allowing it to rest for up to 30 minutes.
- For The Potatoes: Boil the Jersey Royals in a large pot of salted water until tender. Pour 8 tablespoons of cooking oil into the bottom of a large roasting tray & place it in the bottom of the oven along with the lamb.
- Drain the potatoes in a colander & leave to steam for 5 mins.
- When the lamb comes out of the oven turn the temperature up to 210C & tumble the potatoes into the hot oil in the roasting tray. Season the potatoes with salt & pepper & roast for 30 mins.
- Fry the haggis in a non-stick pan over a high heat. Once crispy pour the haggis onto a clean, dry cloth to absorb any excess oil & leave to the side until the potatoes are ready.
- Once the potatoes have blistered & taken on a golden colour remove from the oven, scatter over the chopped herbs & the haggis crumb.
- Serve on a large platter alongside the lamb & a gravy. This is one to roll the sleeves up to carve and share around at the table - get stuck in!
Recipe © Macsween | https://www.macsween.co.uk/recipes/
Haggis is a versatile food which can go with pretty much any meat – and here’s a delicious recipe.
This Salt-baked Highland Leg of Lamb with Haggis Stuffing recipe from Macsween offers a filling alternative to the usual Burns Supper.
Producing more than 1334 tonnes of haggis this year alone, Macsween of Edinburgh has seen immense growth over the past year with an increase of 8% in haggis production, meaning the company has enough to serve Christmas dinners across the UK.
Since launching the vegetarian haggis in 2017, sales have increased by 5% over the past year.
Macsween of Edinburgh is a third-generation family business that produces multi- award-winning products including classic haggis, gluten-free haggis, vegetarian and vegan-friendly haggis and black pudding. Nutritious, versatile and quick to cook, Macsween of Edinburgh’s products are perfect for adding a tasty and nutritious twist to a variety of recipes.