Made using a Clarence Court Ostrich Egg the meaty mélange weighs in at 6.2kg, the equivalent to a bowling ball. In order to break the previous record, Clarence Court called upon Lee Streeton, Executive Chef at Rocco Forte's Brown's Hotel. Using a 1.7kg ostrich egg, 4kg of Gloucester Old Spot sausage-meat, 940g of haggis and 800g of breadcrumbs for the coating, the entire cooking process took more than eight hours, with ninety minutes alone spent boiling the egg. Clarence Court Director Lisa Rowe explained how the idea came about: "The ostrich egg is the latest – and largest - addition to our range, so it only seemed fitting to let Lee Streeton have a bit of fun with it and cook up something rather different for The Albemarle carving trolley." Chef Lee Streeton said: "Genuine Scotch eggs epitomise good, honest food, so what better than to make an extra large version using the best of British? As a chef that is passionate about sourcing local ingredients, it has been enormous fun to re-create this much-loved picnic staple and champion a food that has been part of our history for hundreds of years."