Scotch Lamb Seasonal Recipes

8/6/2019 Scotch Lamb Seasonal Recipes

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SCOTCH LAMB

D E L I C I O U S R E C I P E S


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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

Scotlands natural environment.

For more recipes visit:

www.scotchbeefandlamb.com

* Protected Geographical Indication


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Recommended cooking

Cut of lamb Cooking method Timing

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

Shoulder - whole or Roast, 180C, 350F, 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.

Rosemary roasted Scotch Lam b and potatoes (recipe in centre pages)


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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


A sprig of fresh rosemary,

broken into leaves1 clove garlic, crushed

2 (410g) cans haricot beans, drained

SERVES: 4

PREP TIME: 10 mins

COOKING TIME: 15-20 mins

METHOD

Preheat 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 the2.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 a3.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 potato4.

masher to crush the beans to a lumpy mash. Stir in theremaining 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 Protein Carbohydrate Sugar Salt

700 32.6g 74.4g 29.2g 9.5g 1.2g

Per serving, listed ingredients only.

Honey and mustard ScotchLamb with haricot mash


5/12

Rolled Scotch Lamb shoulderwith basil and pinenuts

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


500g/1lb Charlotte potatoes

2 red peppers, deseeded and cut into

chunks

2 red onions cut into wedges

SERVES: 6-8

PREP TIME: 20 mins

COOKING TIME:1 hr 40 mins

METHOD

Preheat the oven to 220C/Fan 200C/425F/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 on2.a board. Scatter the basil paste over the meat, rubbing it

into all the crevices and cut surfaces. Roll up theshoulder 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 180C/

Fan 180C/350F/Gas Mark 4 and roast for 40 mins.

Remove the roasting tin from the oven, add all the4.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.

NUTRITION

Kcals 411

Fat 22.4g

Protein 37.2g

Carbohydrates 16.2g

Sugar 5.4gSalt 1.4g


TO SERVE

Thickly slice the lamb and serve with the roasted veg.


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INGREDIENTS

1 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

METHOD

Preheat oven to 190C/Fan 170C/375F/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 loosely3.

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 20mins.

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.

Rosemary roastedScotch Lamb and potatoes

SERVES: 6-8

PREP TIME: 20 mins

COOKING TIME: 2 hours

NUTRITION


701 23 g 73.9g 54g 3g 1g



7/12

Scotch Lamb Moussaka

INGREDIENTS

675g (11/2lb) 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: 4-6

COOKING TIME: 40 mins

METHOD

In a non-stick pan dry fry the mince for 4 - 5 minutes1.

with the onion and garlic.

Add the tomato puree and mint jelly. Season with salt2.

and pepper and cook for 2 - 3 minutes.

Meanwhile thinly slice 2 aubergines and lightly brown3.

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 and4.

top with some of the aubergine slices.

Crumble over the Feta cheese and cover with the rest of5.

the mince and the remaining aubergine.

Mix together the Greek yogurt with eggs and pour over6.

the aubergines.

Bake in a preheated oven for 30 - 35 minutes until7.

golden brown.

TO SERVEServe with a baked Greek salad - roast tomatoes, slices of

red onion and olives topped with crumbled feta cheese.

NUTRITION

Kcals 413

Fat 23.3g

Protein 37.1g

Carbohydrates 16.2g

Sugar 9.6g

Salt 1.0g



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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


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

METHOD

Preheat your oven to 200C/Fan 180C/400F/Gas1.

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 rubthis all into the skin.

Loosely cover the tray with foil, then put it in the oven3.

and cook for 10 mins.

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

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

Remove the foil, baste the meat with the pan juices,5.

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.

Slow cooked half shoulderof Scotch Lamb

SERVES: 4

PREP TIME: 10 minsCOOKING TIME: 3 hours

NUTRITION


525 19.8g 44.5g 32.3g 3.5g 1.3g



9/12

Tarragon and lemon ScotchLamb with spring vegetables

INGREDIENTS

4 Scotch Lamb gigot leg steaks eachweighing 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

METHOD

Preheat the oven to 200C/Fan 180C/400C/Gas1.

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 the2.

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.

SERVES: 4

PREP TIME: 5 mins


NUTRITION


585 23.9g 69g 24.9g 11g 1.1g



10/12

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

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.

Moroccan styleScotch Lamb kebabs

SERVES: 2

PREP TIME: 5 minsCOOKING TIME: 10 mins

METHOD

Mix 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 onion2.

onto skewers.

Cook under a preheated hot grill or over the coals for3.

10 12 minutes or until the lamb is cooked to your

liking, turning the kebabs occasionally and brushing

with any leftover marinade.

NUTRITION

Kcals Fat Protein Sugar Salt403 15.8g 49g 15.1g 0.9g



11/12

Cinnamon spiced ScotchLamb with apr icots

INGREDIENTS

450g (1lb) lean Scotch Lamb (neck fillet,

leg steaks) cut into bite size cubes2 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

Place the cinnamon sticks and oil in a saucepan1.

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.

Stir in the green chilli and Garam Masala and2.

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

Cover and simmer for 25-30 minutes or until the3.

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 / Fan150C / 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.

SERVES: 4

PREP TIME: 15 mins


NUTRITION


416 22.1g 26.2g 30.2g 27.3g 0.3g



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Ingliston, Midlothian,

EH28 8NZ, Scotland.

Tel: + 44 (0)131 4 72 4040

Fax: + 44 (0)131 472 4 038

Email: [email protected]

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Scotch Lamb Seasonal Recipes

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