Singh on a Wing

Stovies Base

• Scottish Lamb Gigot joint - 2.5 kg
• Floury potatoes, peeled, cut into ¼ pieces - 1.5 kg
• Mutton trim - 1kg
• Lamb fat (tallow) - 30 g
• Unsalted butter - 250 g
• White onion, finely chopped - 300 g
• Garlic purée - 70 g
• Lamb stock or chicken stock - 2-3 litres
• Bay leaves - 3
• Thyme - 150 g
• Fresh rosemary - 20 g
• Flat parsley, chopped - 20 g 
• Tarragon leaves, picked & chopped - 15 g
• Chives, finely chopped - 50 g
• Scottish rapeseed oil
• Skye sea salt / Maldon Sea salt
• Black pepper

Roast Cumin HP Gravy

• Rapeseed oil - 1 tbsp
• Shallots, thinly sliced - 100 g
• Spanish onion, diced - 100 g
• Carrot, ½-inch dice - 100 g
• Celery, ½-inch dice 50 g
• Button mushrooms, sliced - 150 g
• Garlic cloves, sliced - 4 
• Red wine - 250 ml
• Rhyme - 3 sprigs
• Black peppercorns - 4 turns
• Lamb stock - 250 ml 
• Chicken stock - 250 ml
• Redcurrant jelly - 50 ml 
• Roasted cumin seeds - 5 g
• HP sauce to taste
• Salt
• Arrowroot (optional, for thickening)

1. Prepare the Lamb

• Place Lamb gigot on a roasting pan with rack
• Using a small, sharp knife, make deep incisions all over the lamb, about 2–3cm deep.
• In each hole:
• Insert a slice of garlic
• Push in a small sprig of rosemary
• Strip thyme leaves and rub all over.
• Massage generously with  oil, salt and plenty of black pepper and thyme .
• Pour some water in the bottom of the roasting pan

2. Slow Roast

Roast at 160°C (140°C fan) for:

Weight      Time

2kg               2 hrs 15 mins

2.5kg              2 hrs 45 mins

3. High Heat Finish for Colour

• Remove lamb.
• Increase oven to 220°C (200°C fan).
• Once hot, return lamb uncovered and roast for 15–20 minutes until beautifully browned and caramelised.
• You’re building crust now, not cooking it through.

4. Resting (Critical)

• Rest loosely covered for 30–40 minutes.

1. Brown the Mutton

• In a heavy pan that can hold everything:
• Add the mutton trim and lamb fat.
• Render slowly until the fat melts and becomes aromatic.

2. Sweat the Onions & Garlic

• Add onions; cook without colour until translucent.
• Add garlic purée, cook gently.

3. Add Herbs

• Tie together bay, thyme, rosemary.
• Add to pot.

4. Add Potatoes

• Add diced potatoes, coat in fat & aromatics.
• Cover with lid.
• Cook gently until potatoes begin releasing moisture.

5. Add Stock

• Add stock, bring to boil, reduce to a low simmer.
• Cook with lid on until potatoes break down and the stovies thicken.

6. Finishing Steps

• Remove from heat.
• Stir in parsley, tarragon, chives.
• Season with salt and pepper.

1. Base

Heat rapeseed oil.

Caramelise:

• shallots
• onions
• carrot
• celery

Cook ~8 mins.

2. Add Mushrooms & Garlic

• Cook 3 mins.

3. Deglaze

• Add red wine.
• Reduce by 80%.

4. Stock Stage

• Add thyme, peppercorns, lamb & chicken stocks, and redcurrant jelly.
• Simmer until reduced by 70%.

5. Finish

• Strain through fine sieve with muslin.
• Add roasted cumin and HP sauce to taste.
• Season.

• Spoon stovies onto hot plates
• Lay slices of mutton on top
• Nap with Cumin HP gravy
• Finish with sea salt & chives
• and ENJOY