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Fillets of native shetland lamb with kidney, wild mushroom and roast pumpkin

31/12/2012

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We shall be celebrating Hogmanay with another of Chef Neil Forbes’ recipes featuring Native Shetland Lamb with winter vegatables.
Picture
Ingedients  -  Serves 4 

4 fillets of native Shetland lamb, fat attached 

4 kidneys, fat attached 

1 large handful of wild mushrooms (cep,  chanterelle, hedgehog) 

½ a pumpkin 

strips of cabbage

Sea salt and black pepper 

50ml rapeseed oil

Method 

Peel the pumpkin and cut into large dice. Place  on a tray and drizzle with rapeseed oil. Season with salt and pepper and roast in a hot oven (180˚C) for 30-40 minutes.

On a hob, heat a frying pan and a little oil. Fry the fillets and kidneys for about 5 minutes, ensuring they are well seasoned with salt and pepper during that time. Set to one side.

In a clean frying pan, fry off the mushrooms in a little oil and season with salt and pepper.

In a pot with a small amount of boiling water, place the strips of cabbage and season with salt. Cook until just tender.

Arrange the pumpkin on a plate and slice the fillets and arrange around the pumpkin with the kidney. Scatter the mushrooms and drape the cabbage strips.

Serve immediately.

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    Hello, I breed pure-bred Shetland sheep on 
    Britain’s northernmost island group, The Shetland Islands.
    Richard Briggs

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