Why Buy Scotch Lamb PGI
Make Scotch Lamb PGI your next choice
Nowadays it’s only natural to want to know where your food comes from. However, we don’t always have time to research every purchase we make. Luckily, when it comes to choosing lamb, you can simply buy from a butcher that sells Scotch Lamb PGI to be sure of quality in every bite, as Scotch Lamb PGI takes its quality and characteristics from a stress-free life grazing on the Scottish hills. The QMS assurance logos you'll see at a Scotch Butchers are our shorthand for wholesomeness, safety and taste. The PGI (Protected Geographical Indication) logo is your guarantee of an authentic product, so only meat carrying the Scotch Lamb PGI logo is guaranteed to come from animals born and reared on assured Scottish farms. Scottish lamb, however, refers to any cattle that have been born, reared and processed in Scotland independent of any quality guarantees.
SOURCED FROM LOCAL FARMS and SUPPLIERS
In a nutshell, Scotch Butchers Club members source Scotch Lamb PGI from selected Scottish farms that must be part of the QMS Sheep Assurance Scheme. This means...
- The sheep must have been born, reared and processed in Scotland and spent their entire life on QMS Scotch Assured holdings. These schemes cover the full supply chain: Cattle & Sheep, Feeds, Haulage, Auction Market and Processor.
Make it the right amount with our guide
It can be tricky knowing the difference between your steaks and your cutlets. And even trickier to work out the right amounts so that you can make the best choice.
Well, our Cut Guide helps take the pain out of selecting cuts and portions. You can enter the cut you want and we'll tell you all the information you need to buy with confidence!Go to the Cut Guide
Make it the perfect lamb night
Scotch Lamb is often seen as the unsung hero, but there's so many reasons to choose it - it's nutritional benefits, unique flavour and versatility being a few. Keep reading to find out how to get the most from your lamb.
- Although most commonly enjoyed at Easter, Scotch Lamb is actually in its prime in early summer - we call it new season lamb. It continues to improve right the way through to the autumn, during which time the flavour develops as the animals get bigger and the joints increase in size.
- When buying, there a few things you can look out for. Firstly, the lamb bones should be pink in colour which means they are not too old. The colour of meat should be bright, moist and brownish-pink. The fat should be firm, dry and slightly crumbly.
- Cuts wise, lamb legs or shoulders are best for roasting, steaks and chops are best for frying or grilling and neck and shanks are best for slow cooking.
MAKE IT NOW WITH THE SCOTCH KITCHEN
Struggling for inspiration? Visit our sister site The Scotch Kitchen! Here you’ll find a wide range of recipes for Scotch Beef, for every skill level and palate!
NOTE: All links below goes to our external sister site The Scotch Kitchen