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(Serves 4)
INGREDIENTS:
450 g (1 lb) Lean, trimmed Scottish Lamb shoulder
200 g (8 oz) Leeks
100 g (4 oz) Onions, peeled
1 x 5 ml sp (1 t.) Rosemary
o Seasoning
100 g (4 oz) Carrots, peeled
Lamb stock
250 g (8 oz) Suet
450 g(1 LB) Plain flour
15 g (1/2 oz) Baking powder
30 g (1 oz) Unsalted butter
METHOD
1. Dice lamb shoulder and remove all fat. (This will reduce weight by 50%).
2. Blanch meat in boiling water and then re fresh.
3. Peel and dice leeks, onions and carrots.
4. Mix diced vegetables, lamb and rosemary and season.
5. Place flour in a bowl, add suet and sufficient cold water to bind the mixture.
6. Roll out on floured board to approx. 1.5cm (1/2") thick.
7. Line a 1 litre (2 pint) pudding basin or 4 individual basins with suet paste. Fill basin with lamb mix and top up with lamb stock. Reseal basins with remaining paste.
8. Steam in a double boiler for 2.5 hours. Serve with spring cabbage, red cabbage and boiled or jacket potatoes.
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