From farm to fork, Scotch Lamb GI offers provenance, quality assurance, huge versatility and a fantastic eating experience.
The Scotch Lamb GI branding means lamb has been born, reared and processed in Scotland, and its GI status shows it meets strict guidelines which demand a link between the traditions and environment of a country of origin and a product which is of the highest quality. Being Scotch Quality Assured also means that stock has been raised to the highest welfare standards.
One of the farmers proud to produce Scotch Lamb is Kate Rowell, a fifth generation farmer running sheep across the 1,850 acre Hundleshope Farm near Peebles in the Scottish Borders, where the family have been tenants for 150 years. She runs the hill unit with her husband Ed and their four children, and is also chair of Quality Meat Scotland (QMS). QMS works on behalf of Scotland’s farmers to showcase their premium red meat, and is delighted to be a gold sponsor of UCFF.
Kate says: “Sheep fit into our natural landscape so well. We run a very traditional system with sheep grazing the hills and uplands, which is ground that we can’t do anything else with, and then weaned lambs coming down to our lower pastures to finish. It makes the most of every part of our farm.
“The grass, heather and herb mixes our sheep graze give Scotch Lamb its delicious taste. It’s a brand which is known worldwide, and I am always so proud as a producer when I see Scotch Lamb on a menu and diners enjoying it.”
Ryan Hogg, head chef at The Park, Peebles, says Scotch Lamb’s quality, provenance, ease of use and versatility all contribute to its popularity across his menus.
The hotel’s Ballantyne Bar features a starter of Slow Cooked Borders Lamb Ribs, glazed with pomegranate molasses, minted yoghurt and pomegranate seeds. Its Tryst fine eating restaurant, which offers a five-course tasting menu, includes a Lamb Doughnut amuse bouche – lamb flank stuffed lamb fat doughnut with ewe’s milk cheese and rosemary oil.
“For me, Scotch lamb is a premier ingredient, and we have been using it for years across our group, the Crieff Hydro Family of Hotels, as we want to showcase quality and tradition. I use it across all our menus, from functions, to the bar to fine dining as it is so versatile and easy to use.”
As a business proud to serve Scotch Lamb GI, The Park is a member of the QMS Scotch Beef Club.
Many Michelin-starred restaurants are members – but so too are smaller restaurants, alongside foodservice businesses. It is aspirational but not elitist, and welcomes new members – so why not apply for membership of The Scotch Beef Club?
Our team at QMS is looking forward to meeting you at UCFF, where you will find us on stand 60. Come to see us there to:
Sample our brands throughout the event;
Talk to experts about our provenance, sustainability and quality, and;
Find out how we support businesses, and can benefit you and your diners.
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