In support of the industry-wide bid to make Scotch Lamb the dish for Scotland’s national day, Members of the Scottish Parliament today enjoyed a Scotch Lamb Stew as part of Quality Meat Scotland’s (QMS) activity for the Make It Scotch Lamb for St Andrew’s Day campaign.
With meat supplied by the Campbell Brothers Butchers based in Midlothian, MSPs were able to experience first-hand the fantastic taste and versatility of locally produced Scotch Lamb.
QMS Chief Executive, Alan Clarke, and Director of Market Intelligence & External Affairs, Sarah Millar, attended parliament to promote the impressive nutrition and environmental credentials of Scotch Lamb to the MSPs as they dined.
Mr Clarke says it’s essential that MSPs understand the importance of sheep producers to Scotland’s rural economy and to meet both our net zero and biodiversity targets.
“It’s fantastic to host events, such as this, that help promote world-class products like Scotch Lamb to a crucial audience – our elected representatives. The push for Scotch Lamb to be the dish for Scotland’s national day is not only about promoting its great taste, but the high production, welfare and sustainability credentials.
“For Scotland’s red meat industry to thrive, we need elected representatives to understand its importance to the rural economy and the role of livestock production in helping us meet our net zero targets.”
QMS is working collaboratively alongside the NFU Scotland, the Institute of Auctioneers and Appraisers Scotland (IAAS), and the National Sheep Association Scotland (NSAS) to make Scotch Lamb the 'go-to' dish for this special day.
Other QMS activity in support of the campaign includes influencer activity in partnership with Go Rural Scotland, promoting both the agritourism industry and the versatility and simplicity of cooking with Scotch Lamb.
To support the campaign to make Scotch Lamb PGI our national dish for the day, follow QMS on Facebook, Twitter and Instagram or visit www.qmscotland.co.uk.