about 35cm x 35cm and 5 cm thick Place one piece of pastry on a tray and baste it with egg white. Put the leg of lamb on the pastry. Baste the other piece of pastry with egg white and cover the ...

Add the lamb, thyme leaves and black pepper and fry until it is browned all over. Set aside. Pre heat your oven to 170°C and line a flat baking tray with parchment. Roll the pastry into four ...

Put a few spoonfuls of the vegetable filling to one side of each circle and top with a few pieces of lamb – you need enough to fill the pastry but not so full that the pastry will split open.

With a wide variety of cuts, lamb can be prepared in many different ways. So if you want to add a unique touch to your table, ...

Add the lamb pieces and toss well together until the ... Set aside. Meanwhile, for the pastry, sift the flour and salt into a bowl and rub in the lard and butter with your fingertips until the ...

This St Andrew's Day, get ready to enjoy a new tradition at your table with the mouth-watering Scotch Lamb Muckle Pie from ...

If using young lamb, 30 minutes will be sufficient; an older animal may take up to 1 hour. Meanwhile, make the pastry. Sieve the flour and salt into a mixing bowl and make a well in the centre.

Nicola Lamb is a recipe developer, consultant and pastry chef based in London. She trained in some of London and New York's ...

Once cooked, leave the lamb to cool before covering with pastry. Preheat the oven to 220°C (425°F), gas mark 7 Roll out the rough puff pastry to about 5 mm (¼ inch) thick and big enough to ...

The combination of the rich, savoury Scotch Lamb filling and flaky pastry crust make it an irresistible dish for any St Andrew’s Day gathering. Renowned for his culinary expertise and passion ...

The caramelized fennel and cherry tomatoes in Lamb’s recipe were lovely, if a little sweet, but my rough puff pastry didn’t puff. As instructed, I tucked the rolled-out dough “over the top ...