News: The Gannet showcases Scotch Lamb PGI on their menu

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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)

Peter McKenna, head chef and co-owner of the Gannet with the Scotch Lamb dish
Peter McKenna, head chef and co-owner of the Gannet with the Scotch Lamb dish

Finnieston stalwart the Gannet has added a seasonal lamb dish to its menu, serving up a plate of Scotch Lamb rump, shoulder and belly with Jerusalem artichoke, potato, purple sprouting broccoli and cumin sauce.

The Gannet's Scotch Lamb rump, shoulder and belly with Jerusalem artichoke, potato, purple sprouting broccoli and cumin sauce

With high-quality sourcing and traceability at the heart of the Gannet’s operation, the team were keen to support Quality Meat Scotland’s ‘Scotch Lamb, Naturally’ campaign by showcasing how they prepare and serve the very best lamb.

Peter McKenna, head chef and co-owner of the Gannet said: “At the Gannet we buy our Scotch Lamb in whole, so we always have different cuts and cooking techniques involved in whatever Scotch Lamb dish we have on the menu.

“Scotch Lamb is wonderfully versatile and extremely popular with our customers. It therefore always has a place in our kitchen.”

(L-R) The Gannet co-owners Ivan Stein and Peter McKenna with Chris Thomas (head chef)
(L-R) The Gannet co-owners Ivan Stein and Peter McKenna with Chris Thomas (head chef)

Visit www.scotchkitchen.com/scotch-lamb-naturally to discover a range of new recipes created using Scotch Lamb with a preparation time of 30 minutes or less.

Click here to make The Gannet’s dish at home.

 

 

Glasgow Foodie

Glasgow Foodie

Mrs Foodie aka Emma loves to snuggle with Fred and Cleo, sleep and read. Can be found with gin or a pint in hand.

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