Scotch Lamb Recipes
Scotch Lamb Recipes
Scotch Lamb takes its quality and characteristics from extensive grazing on the pastures of Scotland, where it is allowed to roam free.
Over 80% of Scotland’s agricultural area is covered by grass and rough grazing and much of this is unsuitable for arable crops, fruit and veg. It is, however, perfect for hill sheep to make
To be officially classed as Scotch lamb, the meat must have been derived from lambs born, reared throughout their lives, slaughtered and dressed within the mainland of Scotland, including the islands
Since the turn of the century, Scotch lamb has enjoyed a reputation for eating qualities based on freshness, flavour and tenderness, which is believed to come from the farming style used for sheep in Scotland, including extensive grass feeding, and the Scottish climate. The sheep breeds used for Scotch lamb have been developed for meat production, rather than milk or wool.
What are the different cuts of Scotch lamb?
After slaughter and dressing, the lamb may be sold either as a whole
Most common kinds of Scotch lamb
The most common kind of Scotch lamb is Scottish Blackface sheep. A high percentage of Blackies are farmed in Scotland because they can survive in places most other breeds can’t, like in the Scottish climate. The most common varieties are Perth, which is large framed, with a long coat, and the medium-framed Lanark type. Other breeds of Scotch lamb include Cheviot, Scotch Mule, Texel and Shetland.
How to cook Scotch lamb
Scotch
Lamb recipes:
- Braised shoulder of Scotch Lamb/mutton, parsley crust, confit carrot, black olive and caper: 
- Roast Rack of Scotch Lamb for Two from The Honours, Edinburgh
- Navarin of Scotch Lamb by The Honours