1. Prep the loins of Scotch lamb saddle, roll out the loins until they are a cylindrical shape with clingfilm and refrigerate till required
2. Cut the bones up into small bits and roast off with a mirepoix, thyme, tomato puree, red wine, port , chicken winglets, and cover with water. Bring to the boil and simmer for 8 hours , skimming regularly Reduce down to taste & then pass through muslin and reduce down till it coats the back of a spoon
3. Seal the lamb shoulder and cook with mirepoix and some of the Scotch lamb jus. Then braise for 3 hours at 150 degrees covered with tin foil
4. Pass the braising liquour and reduce down to a sticky jus- keep a little of the none reduced stock back to cook the ravioli in
5. Pick the Scotch lamb meat down & add in finely cooked brunoise vegetables (carrot, shallot, celery,) & some thyme leaves. Roll into cylinder sized pieces and reserve until required
6. Make the pasta dough using the 00 flour , whole eggs and egg yolks , you may need to add in a touch of water and some salt and pepper , leave in the fridge to rest for 30 mins before using , roll it out, fill with braised Scotch lamb mixture and seal with a touch of egg yolk
7. Peel the red Duke of York potatoes and cut into evenly sized pieces, boil in seasoned water. When soft, pass through a drum sieve, spread evenly over grease proof and place on a metal tray. Using the smoking gun, smoke the mash and cover with a lid
8. Trim up the rainbow chard ends and reserve till required
9. Prep the girolles by trimming up the ends and brushing with a dry pastry brush
10. Sous vide the Scotch lamb loin at 52 degrees for 20 minutes. Remove all the clingfilm and seal in a pan with a clove of garlic, thyme & foaming butter, then reserve till required
11. Reheat the mash with butter & cream until it is smooth and also can coat the plate
12. Blanch the rainbow chard & toss in butter
13. Cook the ravioli in some of the Scotch lamb jus and drain
14. Sauté off the girolles till cooked & season to taste
15. Arrange as per the picture