Upload
assholescribd
View
219
Download
0
Embed Size (px)
Citation preview
8/6/2019 Scotch Lamb Seasonal Recipes
1/12
SCOTCH LAMB
D E L I C I O U S R E C I P E S
8/6/2019 Scotch Lamb Seasonal Recipes
2/12
Scotch LambThese delicious, easy to prepare recipes have been
selected to help you enjoy the fabulous flavour of
Scotch Lamb. Choose from casual lighter meals to
more formal dinners to enjoy with family and friends.
To make the most of the Scotch Lamb season,
make sure you only buy Scotch Lamb, simply look
for the logo.
Whenever you see the Scotch Lamb rosette and
PGI* logo, this guarantees the meat you are buying
has been born, reared and slaughtered in Scotland.
This ensures it has been produced to the highest
standards of animal husbandry and welfare in
Scotlands natural environment.
For more recipes visit:
www.scotchbeefandlamb.com
* Protected Geographical Indication
8/6/2019 Scotch Lamb Seasonal Recipes
3/12
Recommended cooking
Cut of lamb Cooking method Timing
Leg - whole or half boneless Roast, 180C, 350F, Gas mark 4-5 30 minutes per 450gplus 30 minutes (medium)
Shoulder - whole or Roast, 180C, 350F, Gas mark 4-5 35 minutes per 450g
boned and rolled roast plus 30 minutes (well done)
Half boneless loin
Best end neck
Loin chops Grill/Fry 4-6 minutes each side
Chump chops Grill/Fry 4-6 minutes each side
Leg steaks, gigot chops Grill/Fry 4-6 minutes each side
Cutlets Grill/Fry 4-6 minutes each side
Shoulder lamb cubed Grill 3-5 minutes each side
Fry 2-4 minutes each side
Cube for kebabs Grill 10-15 minutes turning
occasionally
Note: Cooking times may vary depending on thickness of cut. The Food Standards Agency
suggest we limit the fat used in cooking. It is recommended to dry fry wherever possible.
Rosemary roasted Scotch Lam b and potatoes (recipe in centre pages)
8/6/2019 Scotch Lamb Seasonal Recipes
4/12
INGREDIENTS
4 Scotch Lamb gigot leg steaks each
weighing about 225g/8oz
15ml/1tbsp olive oil
30ml/2tbsp wholegrain mustard
30ml/2tbsp clear honey
Salt and freshly ground black pepper
For the haricot mash
45ml/3tbsp olive oil
A sprig of fresh rosemary,
broken into leaves1 clove garlic, crushed
2 (410g) cans haricot beans, drained
SERVES: 4
PREP TIME: 10 mins
COOKING TIME: 15-20 mins
METHOD
Preheat the grill to high. Place the lamb on a plate,1.brush a little oil over both sides of the steaks and
season with a little salt and ground black pepper. Place
on the grill rack then cook for 6 mins until golden
brown.
Turn over the steaks and cook for 4 mins. Mix the2.mustard and honey together and spoon over the steaks.
Grill for a further 3-4 mins or until the steak is golden
and the glaze bubbling.To make the mash: heat 15ml/1tbsp of the oil in a3.non-stick frying pan, add the rosemary and garlic and
sizzle for 30 seconds. Shake the bean cans well, then
open and drain, reserving 150ml/1/4 pt of the liquor
from the cans. Add the beans and liquor to the pan,
bring to the boil then simmer for 5 mins or until the
beans are piping hot.
Remove the pan from the heat. Now use a potato4.
masher to crush the beans to a lumpy mash. Stir in theremaining olive oil and season to taste. Add a little
more hot water to thin the mixture slightly if you like.
TO SERVE
Divide the mash between four warm plates and top each
with a steak. Serve with green vegetables.
NUTRITION
Kcals Fat Protein Carbohydrate Sugar Salt
700 32.6g 74.4g 29.2g 9.5g 1.2g
Per serving, listed ingredients only.
Honey and mustard ScotchLamb with haricot mash
8/6/2019 Scotch Lamb Seasonal Recipes
5/12
Rolled Scotch Lamb shoulderwith basil and pinenuts
INGREDIENTS
1 boned shoulder of Scotch Lamb
weighing 1.3kg/3lb
60ml/4tbsp pine nuts
50g/2oz fresh basil
2 cloves garlic, peeled and chopped
75g/3oz pitted green olives
Salt and freshly ground black pepper
500g/1lb Charlotte potatoes
2 red peppers, deseeded and cut into
chunks
2 red onions cut into wedges
SERVES: 6-8
PREP TIME: 20 mins
COOKING TIME:1 hr 40 mins
METHOD
Preheat the oven to 220C/Fan 200C/425F/Gas Mark 7.1.Place the pine nuts, basil, garlic and olives on a large
board, then use a large sharp knife to chop them all
together until you have a rough paste. Season with salt
and plenty of ground black pepper.
Unroll the boned shoulder and place skin side down on2.a board. Scatter the basil paste over the meat, rubbing it
into all the crevices and cut surfaces. Roll up theshoulder of lamb and tie it together with string at regular
intervals to make a neat parcel.
Place the lamb in the centre of a large roasting tin.3.Roast for 10 mins. Reduce the temperature to 180C/
Fan 180C/350F/Gas Mark 4 and roast for 40 mins.
Remove the roasting tin from the oven, add all the4.vegetables and toss together until coated in the pan
juices. Roast for a further 40 mins.
Transfer the meat to a board and rest for 10 mins,5.covered with foil. Keep the veg warm in a serving dish.
NUTRITION
Kcals 411
Fat 22.4g
Protein 37.2g
Carbohydrates 16.2g
Sugar 5.4gSalt 1.4g
Per serving, listed ingredients only.
TO SERVE
Thickly slice the lamb and serve with the roasted veg.
8/6/2019 Scotch Lamb Seasonal Recipes
6/12
INGREDIENTS
1 leg of Scotch Lamb weighing 1.8kg (4lb)
2 stems fresh rosemary
Salt and freshly ground black pepper
6 baking potatoes about 1.4kg (3lb),
peeled
1 onion, sliced
2 cloves garlic, sliced
15ml/1tbsp olive oil
450ml/3/4 pt lamb stock
METHOD
Preheat oven to 190C/Fan 170C/375F/Gas Mark 5.1.
Place the lamb on a board. Break the rosemary into
small sprigs. Use a small sharp knife to make incisions
in the lamb; poke a sprig of rosemary into each hole.
Season the lamb well with salt and pepper.
Slice the potatoes to the thickness of a one pound coin.2.
Place the potatoes, onion and garlic in a large roasting
tin season well and toss together. Shake the dish to
level the surface. Pour over the stock, then drizzle over
the oil.
Place the lamb on top of the potatoes, cover loosely3.
with foil and roast for 1 hour. Remove the foil and
return to the oven for a further 40 mins to allow the
potatoes and lamb to brown. This gives medium
cooked lamb or for well done cook for a further 20mins.
When ready, remove the lamb to a carving board,4.
cover with foil and leave to rest for 10 mins.
Meanwhile, keep the potatoes warm. Carve the lamb
and serve with the potatoes.
Rosemary roastedScotch Lamb and potatoes
SERVES: 6-8
PREP TIME: 20 mins
COOKING TIME: 2 hours
NUTRITION
Kcals Fat Protein Carbohydrate Sugar Salt
701 23 g 73.9g 54g 3g 1g
Per serving, listed ingredients only.
8/6/2019 Scotch Lamb Seasonal Recipes
7/12
Scotch Lamb Moussaka
INGREDIENTS
675g (11/2lb) lean Scotch Lamb mince
1 onion, chopped
1 garlic clove, crushed
45ml (3tbsp) tomato puree
30ml (2tbsp) mint jelly
2 aubergines
75g (3oz) feta cheese
500g Greek yogurt
2 eggs
2 red onions cut into wedges
SERVES: 4-6
COOKING TIME: 40 mins
METHOD
In a non-stick pan dry fry the mince for 4 - 5 minutes1.
with the onion and garlic.
Add the tomato puree and mint jelly. Season with salt2.
and pepper and cook for 2 - 3 minutes.
Meanwhile thinly slice 2 aubergines and lightly brown3.
on both sides in a hot frying pan (you might have to do
this in 2 or 3 batches).
Place half the mince mixture into an ovenproof dish and4.
top with some of the aubergine slices.
Crumble over the Feta cheese and cover with the rest of5.
the mince and the remaining aubergine.
Mix together the Greek yogurt with eggs and pour over6.
the aubergines.
Bake in a preheated oven for 30 - 35 minutes until7.
golden brown.
TO SERVEServe with a baked Greek salad - roast tomatoes, slices of
red onion and olives topped with crumbled feta cheese.
NUTRITION
Kcals 413
Fat 23.3g
Protein 37.1g
Carbohydrates 16.2g
Sugar 9.6g
Salt 1.0g
Per serving, listed ingredients only.
8/6/2019 Scotch Lamb Seasonal Recipes
8/12
INGREDIENTS
1 half shoulder of Scotch Lamb weighing
800g/1lb 12oz
2 lemons
650g/1lb 7oz waxy potatoes, peeled
1 onion, sliced into wedges
4-6 cloves garlic, unpeeled
30ml/2tbsp fresh thyme or 10ml/2tsp
dried
10ml/2 tsp olive oil
Salt and freshly ground black pepper
300ml/1/2 pt dry white wine or water
METHOD
Preheat your oven to 200C/Fan 180C/400F/Gas1.
Mark 6. Pare the zest from the lemons then thickly
slice one and squeeze the juice from the other. Cut the
potatoes into large chunks and place in a large roasting
tin along with the onion wedges, garlic and sliced
lemon. Pour over half the oil, lemon juice and wine (or
water).
Place the shoulder of lamb on top of the vegetables,2.
then drizzle over the remaining oil, scatter over the
thyme, lemon zest and plenty of seasoning then rubthis all into the skin.
Loosely cover the tray with foil, then put it in the oven3.
and cook for 10 mins.
Reduce the oven temperature to 170C/Fan 150C/4.
325F/Gas Mark 3 then bake the lamb for 1hr 20 mins.
Remove the foil, baste the meat with the pan juices,5.
but dont disturb the potatoes too much. Roast
uncovered for a further 1hr 30 mins until the potatoes
are golden and the lamb tender.
TO SERVE
Serve the lamb with the potatoes, roasted garlic
and onions along with some green vegetables.
Slow cooked half shoulderof Scotch Lamb
SERVES: 4
PREP TIME: 10 minsCOOKING TIME: 3 hours
NUTRITION
Kcals Fat Protein Carbohydrate Sugar Salt
525 19.8g 44.5g 32.3g 3.5g 1.3g
Per serving, listed ingredients only.
8/6/2019 Scotch Lamb Seasonal Recipes
9/12
Tarragon and lemon ScotchLamb with spring vegetables
INGREDIENTS
4 Scotch Lamb gigot leg steaks eachweighing 225g/8oz
350g/12oz baby new potatoes
225g/8oz Chantenay carrots, trimmed
15ml/1tbsp olive oil
Salt and freshly ground black pepper
100g/4oz asparagus tips, trimmed
100g/4oz baby leeks, trimmed
30ml/2tbsp chopped fresh tarragon
30ml/2tbsp clear honey
Juice of half a lemon
METHOD
Preheat the oven to 200C/Fan 180C/400C/Gas1.
Mark 6. Place the potatoes, carrots and olive oil in a
large roasting tin. Season then toss together. Roast for
10 mins.
Add the asparagus, leeks and half the tarragon to the2.
roasting tin. Lay the lamb steaks on top and season.
Scatter the remaining tarragon, the honey and lemon
juice over the lamb steaks then roast for 15-20mins or
until the steaks are golden and cooked to your liking.
TO SERVE
Divide the vegetables between four warm serving
plates and top each with a lamb steak. Spoon over any
pan juices and serve.
SERVES: 4
PREP TIME: 5 mins
COOKING TIME: 25-30 mins
NUTRITION
Kcals Fat Protein Carbohydrate Sugar Salt
585 23.9g 69g 24.9g 11g 1.1g
Per serving, listed ingredients only.
8/6/2019 Scotch Lamb Seasonal Recipes
10/12
INGREDIENTS
300g (10oz) lean Scotch Lamb leg
steaks, cut into 2cm cubes
2 3tbsp natural yoghurt
1tbsp Harissa paste, or to taste
1 red or yellow pepper, deseeded and cut
into 2cm chunks
1 red onion, cut into wedges
TO SERVE
Enjoy the kebabs with simply cooked couscous, rice or
bulghur wheat just add your own twist of ingredients
chopped spring onions, cucumber, sultanas or chopped
dried apricots.
Moroccan styleScotch Lamb kebabs
SERVES: 2
PREP TIME: 5 minsCOOKING TIME: 10 mins
METHOD
Mix together the yoghurt and Harissa paste in a bowl.1.
Add the lamb, coating the cubes thoroughly.
Thread the lamb alternately with the peppers and onion2.
onto skewers.
Cook under a preheated hot grill or over the coals for3.
10 12 minutes or until the lamb is cooked to your
liking, turning the kebabs occasionally and brushing
with any leftover marinade.
NUTRITION
Kcals Fat Protein Sugar Salt403 15.8g 49g 15.1g 0.9g
Per serving, listed ingredients only.
8/6/2019 Scotch Lamb Seasonal Recipes
11/12
Cinnamon spiced ScotchLamb with apr icots
INGREDIENTS
450g (1lb) lean Scotch Lamb (neck fillet,
leg steaks) cut into bite size cubes2 tbsp olive oil
2-3 cinnamon sticks
2 onions, chopped
1 small green chilli, deseeded and
chopped
1tbsp Garam Masala or mild curry powder
(or to taste)4 ripe tomatoes, chopped or 200g can
chopped tomatoes
200g (7oz) ready to eat dried apricots
METHOD
Place the cinnamon sticks and oil in a saucepan1.
and heat to release the spices natural oils. Add
the lamb and onion, cook over a high heat for 4-5
minutes or until the meat is well browned and the
onions lightly coloured.
Stir in the green chilli and Garam Masala and2.
cook for a further minute. Then add the tomatoes,apricots and 150ml (1/2pt) water.
Cover and simmer for 25-30 minutes or until the3.
lamb is tender and the sauce reduced.
SLOW COOK
For a slow cook recipe, proceed as above using boned
shoulder of lamb, loin chops or whole lamb shanks,
cover and transfer to a preheated oven 170C / Fan150C / Gas Mark 3 and cook for 11/2 hours or until the
lamb is tender. Check halfway through cooking and add
extra water if required.
SERVES: 4
PREP TIME: 15 mins
COOKING TIME: 35-40 mins
NUTRITION
Kcals Fat Protein Carbohydrate Sugar Salt
416 22.1g 26.2g 30.2g 27.3g 0.3g
Per serving, listed ingredients only.
8/6/2019 Scotch Lamb Seasonal Recipes
12/12
Quality Meat ScotlandRur al Centr e, West Mains,
Ingliston, Midlothian,
EH28 8NZ, Scotland.
Tel: + 44 (0)131 4 72 4040
Fax: + 44 (0)131 472 4 038
Email: [email protected]
www.qmscotland.co.uk
Printed on 9lives offset,a 100% recycled paper.
QM /
Campaign financed with aid fromthe European Union.