Focus on Scotch Lamb PGI cuts, joints and offal: de-barking - loin

Quality Meat Scotland

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

The back of the Scotch Lamb has an outer covering protecting the back fat. It becomes very tough, taught and contracts during cooking. It is advised that this skin should be removed (barking). Click to discover a range of excellent Scotch Lamb recipes added by other chef's and suppliers.

Average weight

N/a

Approximate yield

N/a

Preparations

The bark should be removed by a process similar to skinning so as to leave the back fat still attached to the underlying muscles. Ideally removed from the full Scotch Lamb<span> </span>loin the rib and lumbar sections.

Uses

De-barking allows the natural back fat to go crispy during cooking.

Cooking techniques

Grill Oven Fry

Cut Origin

Cut Origin - Focus on Scotch Lamb PGI cuts, joints and offal: de-barking - loin
Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

 

A little from you keeps this space free for all. Let’s keep lifting the industry, together.

Quality Meat Scotland

QMS

Standard Supplier 28th September 2016

Focus on Scotch Lamb PGI cuts, joints and offal: de-barking - loin

IN ASSOCIATION WITH