Lamb made easy...

The fantastic flavour of lamb can be enjoyed in so many different ways – and the good news is it’s both easy to prepare and quick to cook. When you see the Scotch Lamb PGI (Protected Geographical Indication) label in your supermarket, butcher’s shop, or restaurant it shows the meat has been specially selected and only sourced from Scottish farms that meet stringent criteria when it comes to animal welfare, feeds and production methods. These two Scotch Lamb recipes are simple to prepare and will make delicious and nutritious additions to your mealtime favourites…

Scotch Lamb Satay

(Serves 4) Prep time – 10 mins Cook time – 15 mins Goes perfectly with coconut rice and tenderstem broccoli.

You’ll need:

1kg Scotch Lamb leg steaks 70g smooth peanut butter 40ml light soy sauce 30ml lemon juice 20ml rapeseed oil 1 x teaspoon chilli powder 4 x wooden or metal skewers

Method:

Chop the steaks up into 32 chunks. Mix the peanut butter, soy sauce, lemon juice, oil and chilli powder together in a large bowl and whisk until well blended. Add the chunks of lamb and mix well then thread eight pieces of meat onto each skewer. Preheat the grill to high or heat a griddle pan and cook for 7 minutes each side.

Pulled Scotch Lamb Wrap

(Serves 4) Prep time – 10 mins Cook time – 3 hours in the oven or slow cooker Delicious alongside houmous, salad, Greekstyle yogurt and pomegranate seeds. You’ll need: ● 1 Scotch Lamb Shoulder (approx 1.15k) ● 1 heaped teaspoon each of ground fenugreek, paprika, cumin and cinnamon ● 4 garlic gloves ● 12 black peppercorns ● Juice of 1 lemon ● 1 onion ● 30ml rapeseed oil ● Sea salt

Method:

Preheat the oven to 170C/325F/Gas 4 Peel the onion and the garlic and chop. Put them into a food processor or ‘bullet’ blender then add the lemon juice, oil, spices, peppercorns and some salt before blending to a paste. Put the lamb joint into a roasting dish and with a sharp knife cut some slashes into the meat, then rub the paste into the cuts. Pour a little water into the base of the tin or slow cooker, cover with foil and roast for 3 hours in the oven, or cook in the slow cooker on high for 3 hours. Break up the meat using two forks to create your pulled strips.