I love Scottish lamb, especially on the pink side. I would always go for lamb over chicken when it comes to a curry. The meat has a richer flavour and combines perfectly with Indian and Thai spices.
Last week I was invited along to an interactive session at The Edinburgh New Town Cookery School with some of Scotland’s top bloggers and the lovely Andrea McLean from Loose Women, who is “lambassador” for Quality Meat Scotland (QMS).
Scotch Lamb PGI is sourced from selected Scottish Farms that must meet stingent criteria regarding animal welfare, feeds and natural production methods. Only approved farms and processors based in Scotland can produce Scotch Lamb PGI.
My kids love lamb, which not only tastes great but is packed with protein, iron and vitamins. I started them on it young, they had both tasted lamb before they turned 1, along with other great local delights such as scallops, king prawns, Aberdeen Angus and haggis. I’m a huge foodie and want them to be proud of our excellent Scottish produce. My dream is to be sitting round the dinner table one day, drinking fine wine and watching them serve me up a proper foodie feast. I am starting them young so hopefully they have the skills.
I was in for a treat when we were told we would be cooking a spicy Thai dish. Lamb and Thai = deadly combination. You can find the recipe here along with lots of other great lamb dishes.
We had free range of all the ingredients and spices, so could cook the dish to our individual liking. I am big on an extra chilli kick and lots of sauce, so that is exactly how I made my dish. The coconut milk cooked it down a lot though. Lucky for the photographer who I offered some of mine to.
Research from IGD found that 70% of shoppers agreed that Scotch Lamb PGI is ‘produced to a higher standard’ and 60% agreed it is ‘the best available’.
Scottish farmers are justifiably proud of the Scotch Lamb they produce and QMS is working hard with the industry to communicate just how quick and easy lamb is to cook. My lamb was seared and of the perfect colour after a few minutes. Back at home, with screaming kids at my feet, this is essential. Dinner has to be quick.
I picked up some excellent tips at The Edinburgh New Town Cookery School, including the best way to chop a lime. I chop a lot of them at home: Thai food, cocktails, gin…………on that note, cheers/slàinte!