[Tips] How to enjoy lamb at its best and How To Cook Lamb.

How to enjoy lamb at its best

Taste the goodness in every mouthful. Enjoy Scotch Lamb as part of a healthy, balanced diet that’s delicious as well asnutritious.

A little of what you fancy

Lean lamb is a healthy source of protein and an excellent source of iron that is easily absorbed by our bodies.
As well as being essential for growing bodies, iron is good for the blood and helps to carry more oxygen around the body – giving you bags more energy and helping you to feel great.
Lamb is available all year round, but since Scotch Lamb is a natural product, it’s seasonal.

Scotch Lamb is at its most plentiful between August to April.

Spring and Late Season Lambs are equally delicious but you will notice a difference in taste between the two seasons.
This comes from lambs born in the spring time and is available to buy from your butcher or local supermarket come autumn.
Spring lamb has a subtle tasting, rosy coloured flesh that flakes off the bone and melts in the mouth.
Darker meat is available from January until the end of April. Bursting with flavour thanks to the age of the animal, late season lamb is an excellent partner for winter produce such as orchard fruit and root vegetables.

There are all sorts of ways to enjoy your Scotch Lamb - roasted, in stews and casseroles, as kebabs or traditional chops.
Hearty and filling in winter, Scotch Lamb also makes a great light meal. Throw a butterflied, boned leg of lamb on the barbecue to see for yourself what we mean.

Healthier cooking for a healthier lifestyle

• Scotch Lamb can be part of a healthy, balanced diet when you follow these handy hints for cooking red meat.
• Look out for bright red meat and white fat as a sign of freshness.
• Avoid adding fat when cooking. The fat that’s already in the meat will go a long way, so try to dry fry, grill, roast on a rack or stir fry your meat.
• Try not to add fat when you cook meat, but if you do, use a small amount of sunflower, rapeseed, olive or vegetable oils.
• Steer clear of oily marinades and salad dressings. Skim fat from casseroles and stews before serving.
• Drain and discard extra fat from the pan before making gravy or sauce.
• Remove the fat before serving – the essential nutrients in meat are found in the lean parts of the meat. 

How To Cook Lamb

Please see some ways and methods on how to cook your perfect lamb.

 

The meat of the lamb's shoulder is sweet tasting thanks to the streaks of fat that appear naturally in the joint.
When buying, you need to ensure that the joint is boned to the degree your recipe requires - some need complete boning, others need part-boning. The pockets left by the removal of the bones are ideal for stuffing.
Retailers often sell the shoulder completely boned, rolled up and tied. You can cook this joint as is, or untie, stuff it and roll up again ready for the oven.
Shoulder is a good joint for roasting, and excellent when poached to serve hot or cold with pungent sauces based on herbs, spices and fruit.
You can cube the meat to make stews, especially exotic Middle Eastern and African recipes. Moroccans steam the whole joint. In Scandinavia it's served with sour cream sauce.


This is the meat of a young sheep, defined as one that is marketed within the year of its birth. When the animal is older than this, it's called hogget, or old-season lamb, until it has its first permanent incisor tooth; after this point the meat becomes mutton, which is tougher, stronger-tasting and darker in colour than lamb.
Cuts vary from country to country. Common ones eaten in Britain include leg, loin, best end (which comes from between the middle neck and loin and is sometimes called rack of lamb), shank (the lower end of the leg), chops (thick lean ones from the loin or chump), cutlets (thinner chops from the best end or from the middle neck), shoulder, breast, and middle neck and scrag. A crown roast is made up from two racks tied together into a ring, bones uppermost and meat side inwards; a guard of honour is two racks tied together facing each other, meaty side down and the bones pointing inwards to overlap at the top; and noisettes are boneless medallions cut from the centre of the loin fillet. Most of the internal organs of lamb, such as kidneys, liver and sweetbreads are also eaten.
Lamb is quite seasonal, although thanks to global markets it's now available throughout the year.