Best Scottish Lamb Types
Scotch lamb is fresh meat from lambs that are born and reared in Scotland. It can be sold as a whole carcass or fine cuts of lamb - hind, saddle, fore, leg, loin and shoulder. Special attention is paid to the welfare and wellbeing of the animals and strict quality standards in selection of carcasses and the specific meat chilling process.
It should be differentiated from the term "Scottish lamb", which is used to describe any lamb that is born and reared in Scotland, but without the unique PGI certificate. It goes really well with lemon, garlic, red wine, spinach, tomatoes and couscous.
Coming from the Shetland Isles, this uniquely flavored lamb is sold as whole fresh meat or as cuts. Shetland lamb meat is lean because the animals are free to roam over great distances of pastures, hills and shoreline when searching for food, and it is also tender and slightly sweet in flavor.
Special techniques are used when preparing fresh meat, such as hanging, maturation and butchery. It can be stir-fried and roasted and goes well with Teriyaki sauce, wild mushrooms, pumpkins, kale and spices such as coriander and cumin.
Orkney lamb is obtained from lambs that are born, reared and put on market on the Orkney islands off the north shore of Scotland. It must be sold fresh and chilled, as a whole body or cuts of lamb. The unique North Ronaldsay sheep from which the meat is made can be found exclusively in Orkney and is fed a diet of seaweed to produce top quality Orkney lamb.
Just like Orkney beef, its unique texture and full flavor derive from the favorable climate and high quality grass of Orkney. This lamb meat goes well with mashed potatoes, pasta or cooked in meat pies.
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