Scottish Leg of lamb is renowned for its high quality, delicious flavor, and tender texture. Scotland’s favorable climate and lush, green pastures make it an ideal location for sheep farming, allowing for healthy and happy animals that produce high-quality meat.
The majority of Scottish lamb is produced in the Scottish Borders, the Scottish Highlands, and the Isle of Skye, where the land is perfect for grazing sheep. The sheep are raised using traditional methods, with a focus on animal welfare and sustainability. They are free to roam the hills and valleys, feeding on a diet of grass and other natural vegetation.
One of the key factors that sets Scottish lamb apart from other types of lamb is the way it is produced. Scottish farmers take great care to ensure that their sheep are raised in a sustainable and ethical way. They use traditional methods that have been passed down through generations of farmers, and they prioritize the welfare of their animals.
The result is a meat that is full of flavor and texture. Scottish lamb has a distinctively rich, succulent flavor that is beloved by chefs and foodies around the world. It is versatile and can be cooked in a variety of ways, from slow-cooking to grilling or roasting. Sauces and jellies are available on this site
Scottish Leg of lamb is also highly nutritious. It is a good source of protein, vitamins, and minerals, making it an excellent choice for a healthy diet. The meat is low in fat and high in omega-3 fatty acids, which are essential for good health.
In recent years, Scottish lamb has gained popularity in the international market, with consumers increasingly seeking out high-quality, sustainable meat products. It is a premium product that is well worth seeking out for its superior taste, quality, and ethical production methods.
The North of Scotland is rightly envied for the lamb the area produces but we are especially lucky to be able to source lamb from the stars of “This Farming Life” Fearn Farm near Tain. Here they breed Aberfield cross and Cheviot cross sheep which produces a succulent and flavoursome meat.
Given our location “new season’s” lamb is not usually available until July and carries on through the New Year. Between January and June, the meat tends to be the stronger flavoured hogget and we find that this appeals to many of our customers.
In conclusion, Scottish lamb is a premium product that is highly regarded for its delicious flavor, tender texture, and ethical production methods. It is a favorite of chefs and foodies around the world, and its popularity is only set to continue to grow in the coming years.
