Scotch Lamb Popular in the UK
Leap intro Autumn
Leap into Autumn with the delicious taste of Scotch Lamb.
Scotch lamb is born, reared and well cared for on Scotland's rich, fertile Quality Assured farms. It is as its most succulent and tasty at this time of the year.
With that in mind I've enclosed some recipes for you to try at home. Rolled Scotch Lamb Shoulder makes the most spectacular roast dinner. So spectacular, in fact, that you may eat it all up! But if you do have some leftover lamb, you can use it to make my second recipe - Sheperds Pie with Cheesy Leek topping- a classic favorite with a twist.
Scotch Lamb quality you can count on
Quality, safety, traditional husbandry and wholesomeness are key elements Scotch Lamb is committed to provide throughout the supply chain quality assured Scotch Lamb. In 1987 Scotland was the first country to introduce farm assurance standards to provide customers with the 'independently audited' label to guarantee peace of mind.
- 60 ml/4tbsp pine nuts
- 50 g/2oz fresh basil
- 2 cloves garlic
- peeled and chopped
- 75 g/3oz pitted green olives
- salt and freshly ground black pepper
- 1 boned shoulder of Scotch Lamb weighing 1.3kg/3lb
- 500 g/1lb Charlotte potatoes
- 2 red peppers
- deseeded and cut into chunks
- 2 red onions cut into wedges
- 1. Preheat the oven to 220C/ Fan 200C/425F/ Gas mark 7.
- 2. Place the pine nuts, basil, garlic and olives on a large board, then use a large sharp knife to chop them all together until you have a rough paste. Season with salt and plenty of ground black pepper.
- 3. Unroll the boned shoulder and place skin side down on a board. Scatter the basil paste over the meat, rubbing it into all crevices and cut surfaces. Roll up the shoulder of lamb and tie it together with string at regular intervals to make a neat parcel.
- 4. Place the lamb in the center of a large roasting tin. Roast for 10 mins. Reduce the temperature to 180 C/ Fan 160C/ 350F/ Gas mark 4 and roast for 40 minutes.
- 5. Remove the roasting tin from the oven, add all the vegetables and toss together until coated in the pan juices. Roast for a further 40 minutes.
- 6. Transfer the meat to a board and leave to rest for 10 minutes, covered with foil. Keep the vegetables warm in a serving dish.
- 7. To serve, thickly slice the lamb and serve with roasted vegetables.
- 400 g cooked Scotch Lamb
- shredded or chopped
- 1 tbsp sunflower oil
- 1 large onion
- 2 carrots
- 2 fresh rosemary sprigs
- 2 tbsp tomato puree
- 2 tsp Worcestershire sauce
- 500 ml beef stock
- 75 g frozen peas
- 1 kg white potatoes
- 1 small leek
- finely shredded
- large knob of butter
- 3 tbsp milk
- 50 g grated mature cheddar
- 1. Heat the oven to 190C/ Fan 170C/ 370F/ Gas mark 5.
- 2. Heat the oil in a large pan and cook the onion and carrots for 5 minutes until softened. Add the lamb, rosemary, tomato puree, Worcestershire sauce and beef stock. Bring to the boil then simmer gently for 20 minutes. Stir in the frozen peas.
- 3. Cook the potatoes in a large pan of boiling water for 15 minutes until tender. Drain well, ( pouring the boiling water onto the leeks in a separate pan to cook for 2 or 3 minutes) and return potatoes to the pan. Mash until smooth, beat in the butter and milk, then add the cooked, drained leeks and stir together.
- 4. Transfer the lamb mixture to an ovenproof dish and spoon over the mash. Rake over the top with a fork and sprinkle over the cheese.
- 5. Bake for 25-30 minutes until golden and bubbling around the edges.