Innovative New Scotch Lamb Product to be Unveiled at Bocuse d’Or

Louise Rennie of the Tombuie Smokehouse team pictured with the new “Wisps of Scotch Lamb”. Louise (also known as the Sydenham Shepherdess) lives on her family farm at Sydenham Farm, near Kelso. Photographer: Penny Stratford.

A Borders smokehouse has developed a brand new way to serve Scotch Lamb with an innovative product designed to appeal to consumers of all ages.

Following weeks of hard work and product trials, Robin and Alison Tuke and their team at the award-winning Tombuie Smokehouse have created oak smoked “Wisps of Scotch Lamb.”

The Gordon-based company, which also operates Hardiesmill Aberdeen Angus Beef, was set the challenge to produce a “melt-in-the-mouth” way to enjoy Scotch Lamb by Quality Meat Scotland.

Their resulting product will be unveiled for the very first time at next week’s Bocuse d’Or event in Lyon, France. This event will see 24 of the world’s top chefs compete using ingredients which will this year include Scotch Lamb.

Some of the world’s most discerning food experts attending the biannual event – known as the Olympics of the culinary scene – will be among the first to sample the new product on Quality Meat Scotland’s stand.

The Wisps of Scotch Lamb, along with Tombuie Smoked Leg of Scotch Lamb and Hardiesmill Carpaccio-cut Smoked Aberdeen Angus Beef, will be served by Quality Meat Scotland to scores of VIPs and media watching and judging the Bocuse D’Or.

“The challenge we were given by QMS was to create a completely new product which was ready to eat, could be served at room temperature and was suitable for salads, canapés and starters,” said Robin Tuke of Tombuie Smokehouse.

“What we have produced is wisps of oak smoked smoked lamb, extremely thinly sliced, which give a melt in the mouth blend of flavours. So far taste trials have revealed the product is a resounding success but the real test will be next week when the world’s top food experts will get an opportunity to sample it!”

And Laurent Vernet, Head of Marketing at QMS, said he was impressed with the new product and looking forward to the reaction next week.

“This product is sure to create a stir at Bocuse d’Or and it is wonderful to see Scotch Lamb being served in such an innovative and delicious way.

“One of the challenges lamb has in Scotland is a historically low consumption rate compared with the rest of the UK and the tendency for lamb consumers to quite senior in years. This sort of innovation helps to widen the appeal of Scotch Lamb to younger consumers and I’m sure it will be very well received when it is launched in Lyon,” said Mr Vernet.

A Borders smokehouse has developed a brand new way to serve Scotch Lamb with an innovative product designed to appeal to consumers of all ages.

Following weeks of hard work and product trials, Robin and Alison Tuke and their team at the award-winning Tombuie Smokehouse have created oak smoked “Wisps of Scotch Lamb.”

The Gordon-based company, which also operates Hardiesmill Aberdeen Angus Beef, was set the challenge to produce a “melt-in-the-mouth” way to enjoy Scotch Lamb by Quality Meat Scotland.

Their resulting product will be unveiled for the very first time at next week’s Bocuse d’Or event in Lyon, France. This event will see 24 of the world’s top chefs compete using ingredients which will this year include Scotch Lamb.

Some of the world’s most discerning food experts attending the biannual event – known as the Olympics of the culinary scene – will be among the first to sample the new product on Quality Meat Scotland’s stand.

The Smoked Lamb Carpaccio, along with Tombuie Smoked Leg of Scotch Lamb and Hardiesmill Carpaccio-cut Smoked Aberdeen Angus Beef, will be served by Quality Meat Scotland to scores of VIPs and media watching and judging the Bocuse D’Or.

“The challenge we were given by QMS was to create a completely new product which was ready to eat, could be served at room temperature and was suitable for salads, canapés and starters,” said Robin Tuke of Tombuie Smokehouse.

“What we have produced is wisps of oak smoked smoked lamb, extremely thinly sliced, which give a melt in the mouth blend of flavours. So far taste trials have revealed the product is a resounding success but the real test will be next week when the world’s top food experts will get an opportunity to sample it!”

And Laurent Vernet, Head of Marketing at QMS, said he was impressed with the new product and looking forward to the reaction next week.

“This product is sure to create a stir at Bocuse d’Or and it is wonderful to see Scotch Lamb being served in such an innovative and delicious way.

“One of the challenges lamb has in Scotland is a historically low consumption rate compared with the rest of the UK and the tendency for lamb consumers to quite senior in years. This sort of innovation helps to widen the appeal of Scotch Lamb to younger consumers and I’m sure it will be very well received when it is launched in Lyon,” said Mr Vernet.