We have either Scotch Lamb or hogget on our menu all year round as it's one of those great Scottish products that is second to none if sourced correctly. At the Gannet we like to hang our Lamb for a ...

Preheat the oven to 100C fan-forced. Line a large baking tray with paper. Pat the fillet dry and remove any excess fat. Place on the tray. Combine the oil, four cloves garlic grated, mustard, salt, ...

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