A gem from Martin Shanahan in the Surf 'n' Turf series
This recipe can apply to whole leg or shoulder of lamb and you can do it on the barbeque.
Allow to rest for at least 10 minutes before carving.
The taste of organic sea trout grown in the clean, clear waters of the west coast of Ireland comes very close to my first memories of wild salmon. I used wild violet and rocket. My advice is forage with an expert who knows what’s edible!