Scotch lamb on the menu at Fife field-to-fork event

Produce: Host farmer joined by butchers and chefs as meat’s versatility is highlighted

A Fife “field to fork” initiative involving a high-profile sheep farmer, butchers and nine chefs has focused on the provenance and quality of Scotch lamb.

The host farmer, George Milne, who is Scottish development officer of the National Sheep Association, described the stockman skills behind the production of top-quality lamb and emphasised the value of quality assurance and the Protected Geographic Indication (PGI) status.

He said: “It was great to meet the chefs, give them some insight into production and inspire them about lamb and what a fantastic, versatile product it is.

“I hope that with their new understanding of all that is behind Scotch lamb, they will take even more pride in preparing and serving it to their customers.”

The chefs also travelled to Fife College to take part in a butchery demonstration where master butcher Stewart Mcclymont, from the Smiddy Butchery, Blair Drummond, demonstrated the art of breaking down a saddle of lamb.

The group then got a chance to butcher their own French trimmed rack of lamb and rolled lamb loin.

The chefs also enjoyed a three-course lunch featuring lamb at the Old Course Hotel, where they met executive chef Martin Hollis.

Their starter was epigram of lamb belly, black pudding and a deep-fried poached egg hollandaise followed by a “trio of lamb” main course.

Later this month, Mr Hollis will be joined by other top Scottish chefs for the Savour St Andrews dinner which will also feature lamb.

The chefs were given a demonstration on the art of breaking down a saddle of lamb at Fife College.