Minced Lamb Savoy Parcels

Minced Lamb Savoy Parcels

Serves 4


  • 12 large savoy cabbage leaves

  • 700 g minced Scotch Lamb

  • 4 tbsp thyme leaves

  • 1 chili pepper, finely chopped

  • 2 garlic cloves, finely chopped

  • 1 tbsp oil

  • Salt

  • Freshly ground pepper

  • Kitchen string

Cooking Method

  1. Blanch the cabbage leaves in boiling salt water for 4-5 minutes by portions. Lay on a kitchen towel and leave to dry. Knead the minced lamb together with thyme, chili pepper, garlic, salt, pepper and oil, divide into 6 portions, roll into balls and place each ball in the middle of one cabbage leaf. Tie the leaves into parcels with the kitchen string.
  2. If you have a pressure cooker, add approx 200ml of water. Put the parcels in the steamer section, lock the cooker well and steam for about 15 minutes until cooked. If, alternatively, a well sealed pot with a steamer section is used, the cooking time should be 5-10 minutes longer.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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