savour the flavour of scotch lamb recipes

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Recommended cookingCut of lamb Cooking method Timing

Leg - whole or half boneless Roast, 180°C, 350°F, Gas mark 4-5 30 minutes per 450g plus 30 minutes (medium)

Shoulder - whole or Roast, 180°C, 350°F, Gas mark 4-5 35 minutes per 450g boned and rolled roast plus 30 minutes (well done)

Half boneless loin

Best end neck

Loin chops Grill/Fry 4-6 minutes each side

Chump chops Grill/Fry 4-6 minutes each side

Leg steaks, gigot chops Grill/Fry 4-6 minutes each side

Cutlets Grill/Fry 4-6 minutes each side

Shoulder lamb cubed Grill 3-5 minutes each side Fry 2-4 minutes each side

Cube for kebabs Grill 10-15 minutes turning occasionally

Note: Cooking times may vary depending on thickness of cut. The Food Standards Agency suggest we limit the fat used in cooking. It is recommended to dry fry wherever possible.

Scotch LambThese delicious, easy to prepare recipes have been selected to help you enjoy the fabulous flavour of Scotch Lamb. Choose from casual lighter meals to more formal dinners to enjoy with family and friends.To make the most of the Scotch Lamb season, make sure you only buy Scotch Lamb, simply look for the logo.Whenever you see the Scotch Lamb rosette and PGI* logo, this guarantees the meat you are buying has been born, reared and slaughtered in Scotland. This ensures it has been produced to the highest standards of animal husbandry and welfare in Scotland’s natural environment.For more recipes visit: www.scotchbeefandlamb.com* Protected Geographical Indication

Rosemary roasted Scotch Lamb and potatoes (recipe in centre pages)




Rolled Scotch Lamb shoulder with basil and pinenuts

INGREDIENTS4 Scotch Lamb gigot leg steaks each weighing about 225g/8oz

15ml/1tbsp olive oil

30ml/2tbsp wholegrain mustard

30ml/2tbsp clear honey

Salt and freshly ground black pepper For the haricot mash


A sprig of fresh rosemary, broken into leaves

1 clove garlic, crushed

2 (410g) cans haricot beans, drained

INGREDIENTS1 boned shoulder of Scotch Lamb weighing 1.3kg/3lb

60ml/4tbsp pine nuts

50g/2oz fresh basil

2 cloves garlic, peeled and chopped

75g/3oz pitted green olives

Salt and freshly ground black pepper

500g/1lb Charlotte potatoes

2 red peppers, deseeded and cut into chunks

2 red onions cut into wedges

SERVES: 4PREP TIME: 10 minsCOOKING TIME: 15-20 mins

SERVES: 6-8PREP TIME: 20 minsCOOKING TIME: 1 hr 40 mins

METHODPreheat the grill to high. Place the lamb on a plate, 1. brush a little oil over both sides of the steaks and season with a little salt and ground black pepper. Place on the grill rack then cook for 6 mins until golden brown.

Turn over the steaks and cook for 4 mins. Mix the 2. mustard and honey together and spoon over the steaks. Grill for a further 3-4 mins or until the steak is golden and the glaze bubbling.

To make the mash: heat 15ml/1tbsp of the oil in a 3. non-stick frying pan, add the rosemary and garlic and sizzle for 30 seconds. Shake the bean cans well, then open and drain, reserving 150ml/1/4 pt of the liquor from the cans. Add the beans and liquor to the pan, bring to the boil then simmer for 5 mins or until the beans are piping hot.

Remove the pan from the heat. Now use a potato 4. masher to crush the beans to a lumpy mash. Stir in the remaining olive oil and season to taste. Add a little more hot water to thin the mixture slightly if you like.

METHODPreheat the oven to 220°C/Fan 200°C/425°F/Gas Mark 7. 1. 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.Unroll the boned shoulder and place skin side down on 2. a board. Scatter the basil paste over the meat, rubbing it into all the crevices and cut surfaces. Roll up the shoulder of lamb and tie it together with string at regular intervals to make a neat parcel.Place the lamb in the centre of a large roasting tin. 3. Roast for 10 mins. Reduce the temperature to 180°C/ Fan 180°C/350°F/Gas Mark 4 and roast for 40 mins. Remove the roasting tin from the oven, add all the 4. vegetables and toss together until coated in the pan juices. Roast for a further 40 mins. Transfer the meat to a board and rest for 10 mins, 5. covered with foil. Keep the veg warm in a serving dish.

TO SERVE

Divide the mash between four warm plates and top each with a steak. Serve with green vegetables.

NUTRITION

Kcals Fat Protein Carbohydrate Sugar Salt 700 32.6g 74.4g 29.2g 9.5g 1.2g

Per serving, listed ingredients only.

NUTRITION Kcals 411 Fat 22.4g Protein 37.2g Carbohydrates 16.2g Sugar 5.4g Salt 1.4g Per serving, listed ingredients only.

TO SERVE

Thickly slice the lamb and serve with the roasted veg.

Honey and mustard Scotch Lamb with haricot mash

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Scotch Lamb Moussaka

INGREDIENTS1 leg of Scotch Lamb weighing 1.8kg (4lb)

2 stems fresh rosemary


6 baking potatoes about 1.4kg (3lb), peeled

1 onion, sliced

2 cloves garlic, sliced


450ml/3/4 pt lamb stock

INGREDIENTS675g (11/2 lb) lean Scotch Lamb mince

1 onion, chopped

1 garlic clove, crushed

45ml (3tbsp) tomato puree

30ml (2tbsp) mint jelly

2 aubergines

75g (3oz) feta cheese

500g Greek yogurt

2 eggs

2 red onions cut into wedges

SERVES: 4-6COOKING TIME: 40 mins

METHODPreheat oven to 190°C/Fan 170°C/375°F/Gas Mark 5. 1. Place the lamb on a board. Break the rosemary into small sprigs. Use a small sharp knife to make incisions in the lamb; poke a sprig of rosemary into each hole. Season the lamb well with salt and pepper.

Slice the potatoes to the thickness of a one pound coin. 2. Place the potatoes, onion and garlic in a large roasting tin season well and toss together. Shake the dish to level the surface. Pour over the stock, then drizzle over the oil.

Place the lamb on top of the potatoes, cover loosely 3. with foil and roast for 1 hour. Remove the foil and return to the oven for a further 40 mins to allow the potatoes and lamb to brown. This gives medium cooked lamb or for well done cook for a further 20 mins.

When ready, remove the lamb to a carving board, 4. cover with foil and leave to rest for 10 mins. Meanwhile, keep the potatoes warm. Carve the lamb and serve with the potatoes.

METHODIn a non-stick pan dry fry the mince for 4 - 5 minutes 1. with the onion and garlic.

Add the tomato puree and mint jelly. Season with salt 2. and pepper and cook for 2 - 3 minutes.

Meanwhile thinly slice 2 aubergines and lightly brown 3. on both sides in a hot frying pan (you might have to do this in 2 or 3 batches).

Place half the mince mixture into an ovenproof dish and 4. top with some of the aubergine slices.

Crumble over the Feta cheese and cover with the rest of 5. the mince and the remaining aubergine.

Mix together the Greek yogurt with eggs and pour over 6. the aubergines.

Bake in a preheated oven for 30 - 35 minutes until 7. golden brown.

TO SERVE

Serve with a baked Greek salad - roast tomatoes, slices of red onion and olives topped with crumbled feta cheese.

Rosemary roasted Scotch Lamb and potatoesSERVES: 6-8PREP TIME: 20 minsCOOKING TIME: 2 hours

NUTRITION

Kcals Fat Protein Carbohydrate Sugar Salt 701 23 g 73.9g 54g 3g 1g


NUTRITION Kcals 413 Fat 23.3g Protein 37.1g Carbohydrates 16.2g Sugar 9.6g Salt 1.0g Per serving, listed ingredients only.

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Tarragon and lemon Scotch Lamb with spring vegetables

INGREDIENTS1 half shoulder of Scotch Lamb weighing 800g/1lb 12oz

2 lemons

650g/1lb 7oz waxy potatoes, peeled

1 onion, sliced into wedges

4-6 cloves garlic, unpeeled

30ml/2tbsp fresh thyme or 10ml/2tsp dried

10ml/2 tsp olive oil


300ml/1/2 pt dry white wine or water

INGREDIENTS4 Scotch Lamb gigot leg steaks each weighing 225g/8oz

350g/12oz baby new potatoes

225g/8oz Chantenay carrots, trimmed



100g/4oz asparagus tips, trimmed

100g/4oz baby leeks, trimmed

30ml/2tbsp chopped fresh tarragon

30ml/2tbsp clear honey

Juice of half a lemon

METHODPreheat your oven to 200°C/Fan 180°C/400°F/Gas 1. Mark 6. Pare the zest from the lemons then thickly slice one and squeeze the juice from the other. Cut the potatoes into large chunks and place in a large roasting tin along with the onion wedges, garlic and sliced lemon. Pour over half the oil, lemon juice and wine (or water).

Place the shoulder of lamb on top of the vegetables, 2. then drizzle over the remaining oil, scatter over the thyme, lemon zest and plenty of seasoning then rub this all into the skin.

Loosely cover the tray with foil, then put it in the oven 3. and cook for 10 mins.

Reduce the oven temperature to 170°C/Fan 150°C/ 4. 325°F/Gas Mark 3 then bake the lamb for 1hr 20 mins.

Remove the foil, baste the meat with the pan juices, 5. but don’t disturb the potatoes too much. Roast uncovered for a further 1hr 30 mins until the potatoes are golden and the lamb tender.

METHODPreheat the oven to 200°C/Fan 180°C/400°C/Gas 1. Mark 6. Place the potatoes, carrots and olive oil in a large roasting tin. Season then toss together. Roast for 10 mins.

Add the asparagus, leeks and half the tarragon to the 2. roasting tin. Lay the lamb steaks on top and season. Scatter the remaining tarragon, the honey and lemon juice over the lamb steaks then roast for 15-20mins or until the steaks are golden and cooked to your liking.

TO SERVE

Serve the lamb with the potatoes, roasted garlic and onions along with some green vegetables.

TO SERVE

Divide the vegetables between four warm serving plates and top each with a lamb steak. Spoon over any pan juices and serve.

Slow cooked half shoulder of Scotch LambSERVES: 4PREP TIME: 10 minsCOOKING TIME: 3 hours


NUTRITION



NUTRITION

Kcals Fat Protein Carbohydrate Sugar Salt 585 23.9g 69g 24.9g 11g 1.1g


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Cinnamon spiced Scotch Lamb with apricots

INGREDIENTS300g (10oz) lean Scotch Lamb leg steaks, cut into 2cm cubes

2 – 3tbsp natural yoghurt

1tbsp Harissa paste, or to taste

1 red or yellow pepper, deseeded and cut into 2cm chunks

1 red onion, cut into wedges

INGREDIENTS450g (1lb) lean Scotch Lamb (neck fillet, leg steaks) cut into bite size cubes

2 tbsp olive oil

2-3 cinnamon sticks

2 onions, chopped

1 small green chilli, deseeded and chopped

1tbsp Garam Masala or mild curry powder (or to taste)

4 ripe tomatoes, chopped or 200g can chopped tomatoes

200g (7oz) ‘ready to eat’ dried apricots

METHODPlace the cinnamon sticks and oil in a saucepan 1. and heat to release the spice’s natural oils. Add the lamb and onion, cook over a high heat for 4-5 minutes or until the meat is well browned and the onions lightly coloured.

Stir in the green chilli and Garam Masala and 2. cook for a further minute. Then add the tomatoes, apricots and 150ml (1/2pt) water.

Cover and simmer for 25-30 minutes or until the 3. lamb is tender and the sauce reduced.

TO SERVE

Enjoy the kebabs with simply cooked couscous, rice or bulghur wheat – just add your own twist of ingredients – chopped spring onions, cucumber, sultanas or chopped dried apricots.

SLOW COOK

For a slow cook recipe, proceed as above using boned shoulder of lamb, loin chops or whole lamb shanks, cover and transfer to a preheated oven 170°C / Fan 150°C / Gas Mark 3 and cook for 11/2 hours or until the lamb is tender. Check halfway through cooking and add extra water if required.

Moroccan style Scotch Lamb kebabsSERVES: 2PREP TIME: 5 minsCOOKING TIME: 10 mins


METHODMix together the yoghurt and Harissa paste in a bowl. 1. Add the lamb, coating the cubes thoroughly.

Thread the lamb alternately with the peppers and onion 2. onto skewers.

Cook under a preheated hot grill or over the coals for 3. 10 – 12 minutes or until the lamb is cooked to your liking, turning the kebabs occasionally and brushing with any leftover marinade.

NUTRITION



NUTRITION

Kcals Fat Protein Sugar Salt 403 15.8g 49g 15.1g 0.9g






savour the flavour of scotch lamb recipes

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