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
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.