Saucermeat or Sasermeat (as its pronounced) is n Iconic traditional dish in Shetland Islands. Mainly beef but sometimes lamb is used. The islanders mix it with a beautiful dry spice mix to give it a unique flavour. Meat can be made into meatballs, burgers, oven dishes it’s really your choice.
I decided to go for the traditional Lorne sausage (square sausage).
Makes about 4 sausages
1 tsp salt
2 tsp spice mix
For the Spice Mix
1 tsp black peppercorns
1 tsp white peppercorns
1 tsp whole allspice
1 tsp whole mace
1 tsp cinnamon
pinch of whole cloves
Mix the dry spice together and then add to the saucermeat, blending well.
Take the meat and shape in a Lorne sausage about 1cm thick, season with salt
I used my crisperplate to cook for about 10 minutes. Alternatively you can grill or shallow fry for the same time.
I have to say this is the first time I’ve tried Mutton, I picked it up at the Glasgow Food Assembly from Harris Meat Farm, https://harrisfarmmeats.scot/ , https://thefoodassembly.com/en/assemblies/7907 , went with a spiced Indian flavour and some yellow lentils and oh my……absolutely loved it, rich, spicy, fragrant and so delicate, I slow cooked the meat and it just flaked on my plate…..absolute taste sensation!
500g Diced Mutton
1 onion – chopped
50g Yellow Split peas
1 tsp Turmeric
1 tbsp Oil
1 tsp ginger
1 tsp garlic
1 Green Chilli – finely chopped
1 can chopped tomatoes 400g
1 tsp Red Chilli Powder
1 tsp Coriander
1 tsp Gram Masala
1 tsp Cumin
1 tsp Curry Powder
Handful of Kalette Leaves or Spinach
Firstly you want to marinade the mutton for around 1 hour, so in a bowl add 1/2 tsp Turmeric, 1 tsp Red Chilli Powder, 1/2 tsp Coriander, 1 tsp Gram Masala, 1 tsp Cumin, 1 tsp Curry Powder, add the mutton and rub through.
Meanwhile, Bring the 250ml water to the boil and add 1/2 tsp Turmeric then add in the yellow split peas, boil for about 10 mins then simmer for a further 15 mins or until the water is all soaked up. Spoon out onto a side plate for now.
In the same pan heat through the oil, gently fry the garlic, ginger, onion and green chillies for a few mins until onion has cooked through (slighty brown).
Then add in the mutton to the pan and brown all over.
Empty in the Tin Tomatoes, about 100ml water, put the yellow peas back into pan and sprinkle 1/2 tsp coriander in, bring to the boil, reduce to a very slow simmer and slow cook on hob covered for about 2.5hrs or until meat is tender.
A couple of minutes before serving, steam some Kalette leaves or Spinach and serve. Yummy!
I found that a Tempranillo based wine went really well, due to it’s Spicy, Herbal and Cherry flavour combinations. This however is up to your individual taste palates.
I do love my Stews, especially in the winter. We don’t have Lamb much as my partner is not a fan but I love it, so I won today…lol!
1 tsp olive oil
350g lean lamb cubed
1 garlic clove or tsp dried garlic
1 tbsp plain flour
400ml lamb stock, made with concentrate
200g chopped tomatoes
1 bouquet garni
1 x 400g flageolet beans, drained
300g or handful green beans
200g or handful of cherry tomatoes
salt and pepper
1, Heat oil in pan, add the lamb and fry for 3-4 mins until browned all over, set aside.
2. Add the onions and garlic and fry until drowned slightly, approx 3-4 mins.
3. Return the lamb to the pan adding any juices, stir through the flour to thicken. Then add in the stock, tomatoes, bouquet garni and beans. Bring to the boil then cover and simmer approx 2 hours or until lamb is tender.
4. Add the cherry tomatoes to the stew and season well. Continue to simmer for about 15-20 mins.
5. Meanwhile place the green beans in a pan of boiling water for 3 mins then blanch cold water. Alternatively you can steam cook.
6. Divide the stew between plates and serve with green beans. Yum! You can also serve some crusty bread to soak up the sauce. Yum Yum!