Hogget, Peas, Nori, Ewe’s Curds

This is a dish I created for the Great British Menu but we have served variations of it for years. I always use hogget — lamb that is on its second spring or summer, so 1 to 2 years in age — as it has a stronger flavour than lamb but isn’t as strong as mutton. It has a great texture, and for me it’s the best of what we produce in Scotland.