By Andy Waugh, forager and chef-owner of Sixes and Mac & Wild restaurants Use this recipe to celebrate the seasonality of Scotch Lamb by combining it with the beauty of what’s growing in the wild. For making this dish in autumn, I recommend foraging for fresh brambles, cobnuts and ceps or chanterelles – depending on what you can get your hands on. Check out the video on Make it Scotch social channels.
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