LAMB

Coming from the same source as our Scotch Beef, Harrison & Hetherington Auction Mart in the Scottish Borders, our Scotch lamb provides the best cuts and flavours Scotland has to offer.

Portion sizes (per person)

As a rule of thumb, a 1.8 to 2kg (4 to 5lb) joint on the bone gives you 6 to 8 good portions. Allow slightly more for saddle joints (double loin), due to the amount of bone. For chops and steaks allow 170 g per person, we'd recommend calculating 200 g for stewing lamb and 150 g of minced lamb per person.

Temperatures / Cooking Times

Cook at 75° F / 190° C / Gas Mark 5. Allow 25 to 30 minutes per lb (450g) plus 25 to 30 minutes over. Note: A piece of lamb on the bone will cook more quickly than one without.

Other tips

When carving lamb leg and shoulder, always carve slices downwards on the rounded side, then carve underside horizontally. When carving loin, carve between the bones.

Use cooked lamb in salads, curry or mince and use in a Moussaka.