Here is the second recipe from London based Oriental Culinary Arts Lectuer and Author, Reiko Hara.

Native Shetland Lamb Cutlets with Teriyaki Sauce
This mouth-watering Japanese sauce brings out the sweet undertone of Native Shetland lamb.
Ideal for family supper or entraining.

Preparation Time:15 minutes plus 1 hour for resting the meat.
Cooking Time: 30 minutes


Ingredients: Serves 4

                       - Salt
                       - Ground white pepper
              pinch - Potato starch
 4, 120 g each  - Shetland lamb, loin, cutlet or leg steak
                2tbs - Vegetable oil for frying

Teriyaki Sauce
             300ml - Chicken stock
                50g - Caster sugar
               50ml - Mirin 
               50ml - Japanese soy sauce
                2tbs - Rice vinegar
              ½ tsp - Freshly squeezed ginger juice (grate 10cm peeled ginger, squeeze  and use the juice)
            ½ tbsp - Corn starch dissolved with 1tbsp water

           Garnish - Mizuna or wild rocket leaves

To serve with
        4 portions - Steamed rice and Stir-fried pak-choy with ginger

Method:

1. Season the meat with salt, white pepper and potato starch. Cover with a cling film and  leave it to stand for 1 hour in the fridge.
2. Preheat the oven to 200ºC.
3. Take the lamb out of the fridge 5 minutes before cooking.
4. Heat a frying pan and add vegetable oil and sear the lamb on both sides.
5. Transfer it to a baking tray and cook for 8-10mins in the oven or until pink inside.
6. Mix chicken stock, caster sugar, rice vinegar and soy sauce in a pan and bring to the boil. Bring the heat down and let it simmer for 5 minutes.
7. Burn the alcohol off  mirin, add to the above sauce mixture, and mix well.
8. Stir in the dissolved corn starch into the above and continue to stir until it thickens to the consistency of single cream.
9. Take the sauce off the heat and add ginger juice, and mix well. Keep it warm.
10. Take the lamb out of the oven and rest it for 3 minutes.
11. Place it on a serving plate and pour the sauce over it and garnish with mizuna leaves. Serve hot with steamed rice and stir-fried pak-choy.

Chef’s tip: the sauce can be made ahead and re-heated before use.

With all the first draw of this season's Native Shetland Lambs sold I am now taking orders for October delivery. October is peak season for Native Shetland Lamb. I am always pleased to hear recipie ideas from my customers and here is the first of two from London based Oriental Culinary Arts Lectuer and Author, Reiko Hara.

Stir-fried Native Shetland lamb with coriander and cumin
Inspired by a popular north eastern Chinese dish.

Preparation Time:15 minutes plus 30 minutes to marinade
Cooking Time:15 minutes

Ingredients: Serve 4

500g    Native Shetland lamb shoulder or loin, thinly sliced across the grain

marinade
1 tsp  Ground coriander
½ tsp  Ground cumin
½ tsp  Sea salt
¼ tsp  Ground white pepper
½ tsp  Ground coriander
3tbs    Vegetable oil
3tbs    Freshly squeezed lime juice
2tbs    Fish sauce
1tbs    Xiaoshing wine or Sake
1        Bunch spring onions, trimmed, cut into thin strips
1tsp   Sesame oil

garnish
1        Bunch fresh coriander, cleaned, leaves only
1tsp   Roasted white sesame seeds

accompaniment
4       Portions steamed rice

Method:

1.      Combine ground coriander, ground cumin, salt and ground white pepper in a large bowl. Add the                sliced lamb to it and mix well. Cover it with cling film and leave it in the fridge for 30 minutes.

2.      Take it out of the fridge 5 minutes before cooking.

3.      Heat a wok or a frying pan over a high heat and pour in 2tbs of the vegetable oil.  Add the lamb and            stir-fry until it slightly browns. Transfer it to a plate and keep it warm.

4.      Heat the remaining oil in a clean wok, add spring onion and stir-fry for 1-2 minutes, or until soft.

5.      Add the lamb, ground coriander, fish sauce, lime juice, and wine to the above, and mix well.

6.      Bring it back to the boil and continue to cook for further 3 minutes or until the lamb is just done.

7.       Take the wok off the heat and add the sesame oil and mix well. Taste and adjust seasoning if                   required.

8.      To serve, place the lamb on a bed of coriander leaves on a serving plate, sprinkle sesame seeds                over it to garnish. Serve with steamed rice.

Chef’s tip: Take care not to overcook the lamb to keep the delicate flavour.

This recipe is slow food in its most literal sense because I have been preparing it for five days and the anticipation is building. The meat is in the oven slow cooking. A good time, I think, to share another of Chef Neil Forbes' Native Shetland Lamb recipes.

 Ingredients 

1 shoulder of native Shetland lamb 

150g sea salt

1 bulb of garlic, peeled and halved  

A few sprigs of thyme and sticks of rosemary

50ml rendered lamb fat 

4 handfuls of black kale

 Sea salt and black pepper for seasoning

Method 
5 days before cooking, place the shoulder of lamb in a tub and  rub in the 150g of sea salt, herbs and garlic.
Cover and place in the fridge.
Rub and turn the shoulder daily, giving it a good massage.
On the fifth day, run the meat under a cold tap for an hour to remove the salt.
Pat dry with a cloth and slow roast with thyme and rosemary for 4-6 hours at 140˚C until the meat falls of the bone.
Shred and set to one side, reserving the fat.
Peel and thinly slice the potatoes and arrange in a thick-bottomed pan, seasoning with salt and pepper and drizzles of lamb fat as you go.
When half the potatoes are layered in the pan, place the shredded lamb on top of the potatoes, avoiding the edges, and layer the remaining potatoes on top continuing to season and add lamb fat.
Roast in a hot oven (160˚C) for 20-25 minutes, flipping once or twice like a pancake.
Heat a dollop of lamb fat in a small pan and cook and the black kale until tender.
Season with salt and pepper.
Cut a slice from the cake and serve with the kale.

I shall be using Shetland Black Potatoes for my potato cake.

Last November Chef Neil Forbes entertained the Shetland public with his enthusiasm for the produce he discovered during his participation in The Shetland Food Festival week. Since then, through my involvement with The Slow Food Movement, I have discovered his restaurant, Cafe St Honoré in Edinburgh. 
I am delighted that he agreed to invent some recipes combining Native Shetland Lamb and seasonal produce for me to share. Here is the first.

Ingredients -  Serves 4

1 loin of native Shetland lamb  

1 tablespoon rendered lamb fat

2 small beetroots 2 carrots 2 parsnips

4 Pink Fir Apple potatoes  

1 stick rosemary 

Sea salt and black pepper 

Method

Wash, peel and large dice all the vegetables. Boil gently until just cooked.
Remove the lamb from the bone and remove the skin from the fat. Render any other fat  down with the skin and reserve for cooking the roots.
In a thick cast iron  frying pan, heat a little lamb fat and fry the loin until golden and sprinkle with sea salt and a little pepper. Roast the loin in a hot oven (180˚) until just pink – about 8-10 minutes.
Allow to rest.
In another cast iron frying pan, heat the remaining lamb fat and fry the vegetables until golden brown. Add a stick of rosemary and season with sea salt and pepper. Slice the roasted loin and serve with the vegetables.