DELICIOUS RECIPES

SCOTCH LAMB

Scotch Lamb
These delicious, easy to prepare recipes have been selected to help you enjoy the fabulous avour 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 Scotlands natural environment. For more recipes visit: www.scotchbeefandlamb.com
* Protected Geographical Indication

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

Recommended cooking
Cut of lamb Leg - whole or half boneless Cooking method Roast, 180C, 350F, Gas mark 4-5 Timing 30 minutes per 450g plus 30 minutes (medium) 35 minutes per 450g plus 30 minutes (well done)

Shoulder - whole or boned and rolled roast Half boneless loin Best end neck Loin chops Chump chops Leg steaks, gigot chops Cutlets Shoulder lamb cubed Cube for kebabs

Roast, 180C, 350F, Gas mark 4-5

Grill/Fry Grill/Fry Grill/Fry Grill/Fry Grill Fry Grill

4-6 minutes each side 4-6 minutes each side 4-6 minutes each side 4-6 minutes each side 3-5 minutes each side 2-4 minutes each side 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.

Honey and mustard Scotch Lamb with haricot mash

SERVES: 4 PREP TIME: 10 mins COOKING TIME: 15-20 mins INGREDIENTS
4 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 45ml/3tbsp olive oil A sprig of fresh rosemary, broken into leaves 1 clove garlic, crushed 2 (410g) cans haricot beans, drained

METHOD
1. Preheat the grill to high. Place the lamb on a plate,
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.

2. Turn over the steaks and cook for 4 mins. Mix the
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.

3. To make the mash: heat 15ml/1tbsp of the oil in a

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.

4. Remove the pan from the heat. Now use a potato

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.

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

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

Per serving, listed ingredients only.

Rolled Scotch Lamb shoulder with basil and pinenuts

METHOD SERVES: 6-8 1. Preheat the oven to 220C/Fan 200C/425F/Gas Mark 7. PREP TIME: 20 mins Place the pine nuts, basil, garlic and olives on a large COOKING TIME: 1 hr 40 mins board, then use a large sharp knife to chop them all INGREDIENTS
1 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 together until you have a rough paste. Season with salt and plenty of ground black pepper. 2. Unroll the boned shoulder and place skin side down on 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. 3. Place the lamb in the centre of a large roasting tin. Roast for 10 mins. Reduce the temperature to 180C/ Fan 180C/350F/Gas Mark 4 and roast for 40 mins. 4. 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 mins. 5. Transfer the meat to a board and rest for 10 mins, covered with foil. Keep the veg warm in a serving dish.

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

Thickly slice the lamb and serve with the roasted veg.

Rosemary roasted Scotch Lamb and potatoes

SERVES: 6-8 PREP TIME: 20 mins COOKING TIME: 2 hours INGREDIENTS
1 leg of Scotch Lamb weighing 1.8kg (4lb) 2 stems fresh rosemary Salt and freshly ground black pepper 6 baking potatoes about 1.4kg (3lb), peeled 1 onion, sliced 2 cloves garlic, sliced 15ml/1tbsp olive oil 450ml/3/4 pt lamb stock

METHOD
1. Preheat oven to 190C/Fan 170C/375F/Gas Mark 5.
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.

2. Slice the potatoes to the thickness of a one pound coin.

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.

3. Place the lamb on top of the potatoes, cover loosely

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.

4. When ready, remove the lamb to a carving board,

cover with foil and leave to rest for 10 mins. Meanwhile, keep the potatoes warm. Carve the lamb and serve with the potatoes.

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

Per serving, listed ingredients only.

Scotch Lamb Moussaka

SERVES: 4-6 COOKING TIME: 40 mins INGREDIENTS
675g (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

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

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

3. Meanwhile thinly slice 2 aubergines and lightly brown

on both sides in a hot frying pan (you might have to do this in 2 or 3 batches).

4. Place half the mince mixture into an ovenproof dish and

top with some of the aubergine slices.

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

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

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

golden brown.

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

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

Slow cooked half shoulder of Scotch Lamb

SERVES: 4 PREP TIME: 10 mins COOKING TIME: 3 hours INGREDIENTS
1 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 Salt and freshly ground black pepper 300ml/1/2 pt dry white wine or water

METHOD
1. Preheat your oven to 200C/Fan 180C/400F/Gas
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).

2. Place the shoulder of lamb on top of the vegetables,

then drizzle over the remaining oil, scatter over the thyme, lemon zest and plenty of seasoning then rub this all into the skin.

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

4. Reduce the oven temperature to 170C/Fan 150C/

325F/Gas Mark 3 then bake the lamb for 1hr 20 mins.

5. Remove the foil, baste the meat with the pan juices,
but dont disturb the potatoes too much. Roast uncovered for a further 1hr 30 mins until the potatoes are golden and the lamb tender.

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

NUTRITION
Kcals Fat 525 19.8g Protein 44.5g Carbohydrate 32.3g Sugar 3.5g Salt 1.3g

Per serving, listed ingredients only.

Tarragon and lemon Scotch Lamb with spring vegetables

SERVES: 4 PREP TIME: 5 mins COOKING TIME: 25-30 mins INGREDIENTS
4 Scotch Lamb gigot leg steaks each weighing 225g/8oz 350g/12oz baby new potatoes 225g/8oz Chantenay carrots, trimmed 15ml/1tbsp olive oil Salt and freshly ground black pepper 100g/4oz asparagus tips, trimmed 100g/4oz baby leeks, trimmed 30ml/2tbsp chopped fresh tarragon 30ml/2tbsp clear honey Juice of half a lemon

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

2. Add the asparagus, leeks and half the tarragon to the

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

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

Per serving, listed ingredients only.

Moroccan style Scotch Lamb kebabs

SERVES: 2 PREP TIME: 5 mins COOKING TIME: 10 mins INGREDIENTS
300g (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

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

2. Thread the lamb alternately with the peppers and onion

onto skewers.

3. Cook under a preheated hot grill or over the coals for

10 12 minutes or until the lamb is cooked to your liking, turning the kebabs occasionally and brushing with any leftover marinade.

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.

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

Per serving, listed ingredients only.

Cinnamon spiced Scotch Lamb with apricots

SERVES: 4 PREP TIME: 15 mins COOKING TIME: 35-40 mins INGREDIENTS
450g (1lb) lean Scotch Lamb (neck llet, 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

METHOD
1. Place the cinnamon sticks and oil in a saucepan
and heat to release the spices 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.

2. Stir in the green chilli and Garam Masala and

cook for a further minute. Then add the tomatoes, apricots and 150ml (1/2pt) water.

3. Cover and simmer for 25-30 minutes or until the

lamb is tender and the sauce reduced.

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 170C / Fan 150C / 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.

NUTRITION
Kcals Fat 416 22.1g Protein 26.2g Carbohydrate 30.2g Sugar 27.3g Salt 0.3g

Per serving, listed ingredients only.

Quality Meat Scotland Rural Centre, West Mains, Ingliston, Midlothian, EH28 8NZ, Scotland. Tel: +44 (0)131 472 4040 Fax: +44 (0)131 472 4038 Email: info@qmscotland.co.uk www.qmscotland.co.uk

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