uppers WITH LAMB · See a chef demonstration of these and other recipes at For more delicious recipe ideas visit: uppers WHOLE SPICES 8 whole cloves 1 stick of cinnamon 1 heaped tsp

Speedy Suppers

LAMBWITH

6 quick and delicious Scotch Lamb PGI recipes

LAMB BIRYANI

INGREDIENTS 500g diced Scotch Lamb PGI neck, shoulder or leg cut into 1.5 inch pieces1 brown onion, finely diced1 butternut squash, cubed into 2cm squares400g basmati rice8 cloves garlic, finely sliced3 green chillies, finely sliced1 stock cube (lamb, chicken or vegetable) 1 large thumb of fresh ginger, finely diced 4 bay leaves25g fresh mint leaves100g frozen peas

ServeS: 4PreP: 20 mins COOK: 30 mins When time is limited and you need to make a quick but satisfying meal, Scotch Lamb PGI is the perfect choice. With the right cut of lamb, a great recipe and a little preparation, you can have food on the table in a matterof minutes. Try these family friendly recipes to speed up and refresh your mid-week mealtimes.

A Label You Can TrustLabelling is your guarantee of the provenance, production methods and quality of the product you’re buying (from farm to plate).

Whenever you see the Scotch Lamb label and PGI* logo, this guarantees that this product has been reared to very high standards of animal husbandry and welfare in Scotland.

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Make sure you look for the label you can trust.

See a chef demonstration of these and other recipes at www.whambamlamb.com

For more delicious recipe ideas visit:www.scotchbeefandlamb.com

Speedy Suppers

WHOLE SPICES8 whole cloves1 stick of cinnamon1 heaped tsp turmeric2 tsps cumin seeds2 tsps coriander seeds1 tsp caraway seedsOr use a pre-made curry paste

METHOD 1. Preheat oven to gas mark 7 / 220°C / 425°F. Add the diced lamb to a pan and

allow to brown all over. Once the meat has been seared, remove and fry the onions and garlic along with the chilli, ginger and whole spices (not the turmeric).

2. Add the turmeric and butternut squash and fry for 5 mins.

3. Place the rice into the pan and constantly stir, allowing the rice to colour. Add water (double the volume of rice), lamb, bay leaves and stock cube. Bring to the boil, place a lid on and put into the oven for 15 mins. When the rice is softened, gently stir, and season to taste. remove the bay leaves and add the peas and mint to serve.

Nutrition, per serving: 539 kcals, protein 31.6g, fat 20.8g, carbs 66g, sugar 10g, salt 1g

A feast of flavours

*Protected Geographical Indication

INGREDIENTS 500g Scotch Lamb PGI mince2 shallots, finely diced1 tsp coriander seeds1 tsp cumin seeds½ tsp madras curry powder1 small green chilli, sliced3 cloves garlic1 egg, lightly beaten2 slices of white bread (grated)1 large loaf of ciabatta sliced into quarters and halved or 4 burger buns200g lettuce leaves2 beef tomatoes sliced into 4 even slices

SPICED LAMB WITH SPINACH

INGREDIENTS 4 x 120g Scotch Lamb PGI leg steaks2 tbsp tomato puree1 mild red chilli and 1 clove garlic, peeled or 2 tbsp chipotle chilli paste500g baby new potatoes200g baby spinach leaves30g butter or 2 tbsp olive oilSalt and pepper

METHOD 1. Place all the ingredients into a bowl (except the ciabatta and salad) and

season with salt and pepper. Gently fold together until the mix easily sticks together. Split the mixture to make 4 even sized burgers. (Optional: cover with cling film and place in the fridge for 30 mins).

2. Fry the burgers, depending on their size for 5–7 mins on each side. Once cooked through, remove the burgers, brush the bread with olive oil and toast in the pan on both sides. Serve the burger with salad, tomato and a hummus dip (if you like).

Nutrition, per serving: 536 kcals, protein 36.6g, fat 22.4g, carbs 51.6g, sugar 6.5g, salt 1.5g

ServeS: 4PreP: 15 mins COOK: 15 mins

ServeS: 4PreP: 10 mins COOK: 20 mins

Home cooked fast food!

Quick and

delicious!

METHOD 1. In a small bowl mix the tomato puree with the chilli and garlic, both grated

on a fine grater and season with a pinch of salt. Spread this paste all over the steaks and set aside while you cook the potatoes in boiling water.

2. Preheat the grill to a high setting and cook the steaks for about 3 to 4 minutes on each side or until done to your liking.

3. When the potatoes are thoroughly cooked, drain well and shake the pan hard so that the potatoes split and release some steam. Squash them slightly with a fork. Add the butter or oil and return to the heat, add the spinach to the potato pot a handful at a time until it has wilted, season and serve with the spicy lamb.

Nutrition, per serving: 342 kcals, protein 29.4g, fat 25.8g, carbs 25.8g, sugar 3.7g, salt 0.9g

LAMB BURGERS

INGREDIENTS 400g Scotch Lamb PGI leg or neck (not shoulder) cut into 1 inch pieces1 red onion, cut into 16 x 1 inch squares4 mixed peppers, cut into 32 x 1 inch squares16 cherry tomatoes16 baby button mushrooms, stalks removed

FOR THE DIP 250g plain yoghurt½ cucumber, peeled25g fresh mint leaves, finely chopped1 tsp fresh lime juice4 pitta bread8 wooden or metal skewer sticks

LAMB KEBABS LAMB MEATBALLS

METHOD 1. Preheat oven to gas mark 6 / 200°C / 400°F.

2. Mix the lamb, half the garlic and onion, breadcrumbs, egg, a pinch of salt and pepper and tarragon leaves in a large bowl. Shape into 12 balls (optional: cover with cling film and place in the fridge for 30 mins).

3. In batches, cook the meatballs in oil and allow them to brown all over. remove and place to one side. Sweat the onions and garlic in the pan before adding the chopped tomatoes with a pinch of sugar. Bring up to the boil and allow to simmer for 3 – 4 mins.

4. Add the meatballs back into the pan along with the cherry tomatoes and basil. Stir and bring to a simmer, place in the oven with a lid and bake for approx. 20 mins.

5. Cook the pasta and drain. remove the meatballs from the oven before adding to the pasta with sauce. Sprinkle over the parmesan and sprigs of basil to serve.

Nutrition, per serving: 585 kcals, protein 42g, fat 24.2g, carbs 53.2g, sugar 10.2g, salt 0.8g

ServeS: 4PreP: 20 mins COOK: 20 mins ServeS: 4PreP: 20 mins COOK: 20-25 mins

Easy to cook, lovely to eat!

Smiles all round!

Nutrition, per serving: 407 kcals, protein 32.7g, fat 8.7g, carbs 52.8g, sugar 16.3g, salt 1g

METHOD 1. Preheat your oven to gas mark 7 / 220°C / 425°F.

2. To reduce burning, soak wooden skewers in water for an hour.

3. Divide the lamb and vegetables into eight, two of each vegetable per pile. Arrange and place the skewer through the centre of each item. Season with salt and pepper and brush with vegetable oil. Sear on a hot griddle or barbecue until golden then place in the oven for 10 mins.

4. Place the yoghurt, mint, cucumber and lime juice in a bowl and stir to combine. Season to taste with salt and pepper, place in serving bowls along with the pitta bread.

INGREDIENTS 500g lean Scotch Lamb PGI mince3 cloves garlic, finely diced2 small brown onions, finely diced1 slice of white bread, grated into crumbs1 egg, lightly beaten25g fresh tarragon, leaves gently chopped25g fresh basil2 x 400g tins of chopped tomatoes200g cherry tomatoes400g penne pasta50g parmesan shavings (optional)

LAMB STIR-FRYServeS: 4PreP: 30 mins COOK: 15 mins

www.scotchbeefandlamb.comQuality Meat Scotland The rural Centre, Ingliston, Newbridge, eH28 8NZ T: 0131 472 4040 e: [email protected] www.qmscotland.co.uk

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For more recipes and advice visit:

Exotic flavours

in 15 mins

FOR THE VEGETABLES:125g green beans, topped, tailed and halved100g small broccoli florets2 sweet potatoes, sliced into thin discs2 courgettes, evenly sliced2 mixed peppers, evenly slicedOr use a pre-packed bag of vegetables

INGREDIENTS 400g Scotch Lamb PGI leg or fillet cut into strips2 tbsp red thai curry paste200g dried Asian noodles (cooked as per packet instructions)4 shallots, finely sliced4 cloves garlic, finely sliced50g coriander, finely chopped2 green chillies, finely sliced1 tin of coconut milkLime wedges2 tsps Asian fish saucePinch of sugar

METHOD 1. Combine the lamb with 1 tablespoon of curry paste (if you have time, you can put it in the fridge for 30 mins to develop the flavour).

2. Fry the lamb strips in a pan with vegetable oil until golden brown. remove the lamb, and add all the vegetables and cook for 2–3 mins.

3. Add the garlic, half the coriander and chillies and stir briefly before adding the lamb, the fish sauce, a squeeze of lime juice, a pinch of sugar and the coconut milk. Bring to the boil, add the noodles and simmer for 2 mins. Season to taste and serve with a lime wedge and the remaining coriander leaves.

Nutrition, per serving: 522 kcals, protein 29.4g, fat 21.2g, carbs 57.2g, sugar 14.2g, salt 1.5g