Recipe: The Gannet’s Scotch Lamb with Jerusalem Artichoke

Recipe: The Gannet’s Scotch Lamb with Jerusalem Artichoke

Scotch Lamb with Jerusalem artichoke, potato, purple sprouting broccoli and cumin sauce recipe from The Gannet   Ingredients 4 – 5oz Scotch Lamb rumps 300g +Scotch Lamb shoulder (bone out) 200g Scotch Lamb belly (bone out) 30g rosemary 30g rock salt 15 Jerusalem artichokes 10 potatoes (roosters ) 100ml lambRead More…

News: The Gannet showcases Scotch Lamb PGI on their menu

News: The Gannet showcases Scotch Lamb PGI on their menu

The Gannet Bolsters Menu with Scotch Lamb Dish The Gannet restaurant in Glasgow is showcasing Scotch Lamb PGI on its menu, giving diners the chance to enjoy the best produce from Scotland’s natural larder. (read our review here) Finnieston stalwart the Gannet has added a seasonal lamb dish to itsRead More…

Recipe: Red Wine Lamb Shanks

Recipe: Red Wine Lamb Shanks

Lamb shanks with red wine This is a perfect family meal that is simple to make. Prep the ingredients, slam the Lamb in the oven and forget about it whilst you relax. Tender lamb shanks slow cooked with a good glug of red wine 🍷.    Serve with some mashedRead More…

Recipe: Roast Lamb – perfect for Easter

Recipe: Roast Lamb – perfect for Easter

Easter roast lamb When Santa knows you like food and bought you a Shetland Lamb to eat – you really do have to make something special.   I made this for our Christmas dinner and it was very tender, with the meat falling apart perfectly.  Special doesn’t always mean fancy.Read More…

Recipe: Lamb, Leek and Nigella Seed Casserole

Recipe: Lamb, Leek and Nigella Seed Casserole

This recipe is from the British Leek Association website and has been developed by Katriona MacGregor.  Please visit to see their other recipes. Mr Foodie loves his leeks.  A much-neglected vegetable and one, which you will see from the recipes on the British Leeks website above, is a versatile veggie. Read More…

Recipe: Lamb confit and potato gateau with roast rack of lamb

Recipe: Lamb confit and potato gateau with roast rack of lamb

Jason Gallagher, Chef Patron of the Stockbridge Restaurant  in Edinburgh has created an alternative Easter lamb dish and has shared it with us.   Recipe: Lamb confit and potato gateau with roast rack of lamb Save Recipe Print Recipe My Recipes My Lists My Calendar IngredientsLamb belly/ breast1 lamb breasts1Read More…

Recipe: Rolled Scotch Lamb Shoulder with Basil and Pine Nuts

Recipe: Rolled Scotch Lamb Shoulder with Basil and Pine Nuts

    We celebrated St Andrews Day a bit later this week at home due to being out and about so we have a recipe here using delicious Scotch Lamb.  Rolled Scotch Lamb shoulder with basil and pine nuts served with roast onions, pepper and potatoes.  The colours brighten upRead More…

Recipe: St Andrew’s Day Lamb with Brussels and Chestnuts

Recipe: St Andrew’s Day Lamb with Brussels and Chestnuts

This recipe comes from Alan Gibb, Executive Head Chef at Gleneagles.  Alan is a lovely guy who has a passion for his work, we had the pleasure of meeting him   last year on a visit to see Gleneagles and it’s suppliers and his love of food and the area shone. Read More…

Wham Bam Thank You Lamb Scotch Lamb Street Food Festival @ SWG3, Partick, Glasgow

Wham Bam Thank You Lamb Scotch Lamb Street Food Festival @ SWG3, Partick, Glasgow

SWG3 got back into Street Food Cartel mode again recently, this time welcoming something a bit different, a Scotch Lamb Street Food Festival – so all the vendors supplied a lamb dish each with influences from Thailand Morroco, Mexico and Italy. We love lamb so headed along… First up, located partiallyRead More…

It’s wham, bam thank you lamb!

TheScottish lamb season is in full swing, and is being backed by the industry’s new Scotch lamb promotional campaign entitled “Wham, Bam, Thank You Lamb”. As part of its regular Shelfwatch examination of supermarket shelves, NFU Scotland found 100 percent Scottish or British lamb in Morrisons, Marks & Spencer andRead More…