QMS turn back the clocks on lamb

Quality Meat Scotland (QMS) has raided the culinary history books to find warming winter dishes for late-season Scotch Lamb.

Three of these recipes – aimed to tempt consumers into cooking the meat – are now available to download at qmscotland.co.uk: a warming Scotch Lamb and Turnip Pie, a Haricot of Scotch Lamb, which gives a nod to the French influence of the Auld Alliance, and a Scotch Lamb Broth that was the talk of the 18th Century cooking schools.

Head of marketing Laurent Vernet said the meat’s flavour was perfectly suited to the kind of robust, flavourful dishes eaten at this time of year. “The turn of the year sees more mature lamb coming to the shops. This has had a bit more time to develop and lambs have foraged on a wider variety of feeds over the winter, so the meat has developed a fuller, more complex flavour.”

He added: “Buying Scotch Lamb enables you to experience a genuinely traditional, seasonal product perfectly suited to warm you through the winter.”

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