19th March 2021

Scotch Lamb and Thyme 2 Dine join forces for Easter dining experience

One of Scotland’s finest ingredients is forming part of a luxury home dining delivery service to help bring restaurant quality cooking to homes for Easter.

Quality Meat Scotland (QMS) and Glasgow-based Thyme 2 Dine have teamed up on a second limited edition Easter menu this time featuring Scotch Lamb PGI which will be available for two weekends over the Easter holidays (2-3 and 9–10 April). 

Thyme 2 Dine’s head chef and co-founder Peter Carey has crafted the menu using high quality, locally sourced Scottish ingredients to deliver top quality dining to homes in Scotland in their iconic thyme green box.

Taking centre stage among the main course options is a succulent slow cooked Scotch Lamb PGI shoulder in cumin and marsala wine, pickled celeriac and kalamata olive sauce.

Diners can take their pick from two equally delicious starter options and satisfy their sweet tooth with a salted caramel Easter egg dessert, while complementing the entire meal with their choice of red or white wine chosen by Thyme 2 Dine co-founder Lukas Krischke.

Thyme 2 Dine said: “After the huge success of our sell-out Hogmanay partnership with QMS, it was an easy decision for us to collaborate with them again on our Easter menu. We know that Easter is a special celebration for lots of people, so we hope that enjoying one of our Scotch Lamb Easter boxes will make it even more memorable for them and their loved ones. 

“Given the popularity of our Hogmanay box, we’ve decided to offer our Scotch Lamb Easter box over two consecutive weekends – giving more people the opportunity to indulge and treat themselves to a delicious restaurant standard Easter meal at home.”

Thyme 2 Dine is committed to using only the best quality ingredients and the inclusion of Scotch Lamb in its Easter box aligns with their sourcing policy.  Scotch Lamb is sourced from local Scottish farms that adopt best practice regarding animal welfare and production methods, whilst also supporting local farmers.

Lesley Cameron, Director of Marketing and Communications at QMS added: “Despite Easter looking somewhat different to what many people would have hoped for this year, we are confident that Thyme 2 Dine’s Scotch Lamb Easter box will help make it a very special occasion for them to enjoy. We hope this collaboration will give everyone a chance to put their feet up on Easter Sunday and instead spend quality time with their household while enjoying a delicious meal with minimal effort involved!”

Prices for Thyme 2 Dine’s Scotch Lamb Easter Box start from £60.00 for a box for two and are available to order online at www.thyme2dineglasgow.co.uk/

Full Thyme 2 Dine Scotch Lamb PGI Easter Menu –


  • Chorizo scotch egg, pickled fennel, herb emulsion
  • Heirloom tomato & roasted red pepper pressing, basil crusted Buffalo mozzarella, Gordal olive & pine kernel dressing (V)



  • Slow cooked Scotch Lamb shoulder in cumin & Marsala wine, pickled celeriac & kalamata olive sauce
  • Caramelised shallot & Blue murder tart tatin, charred baby gem and balsamic glaze (V)



  • Garlic & herb rosti, Heather honey roasted root vegetables, Wilted spring greens with almonds & lemon, Rapeseed roasted red rooster potatoes & our giant Yorkshire pudding (V)



  • Milk chocolate Crémeux & salted caramel easter egg, honeycomb, salted caramel gel (V)



  • Petit Ballon Blanc, Southern France 2019
    • Refreshing lemon, green apple and hints of stone fruit combined with vibrant and zesty acidity
  • Petit Ballon Rouge, Southern France 2019
    • Classic blend of Syrah and Mourvedre spicy and black fruit dominated, great match with lamb dishes


Cheese – optional add-on

  • Isle of Kintyre apple smoked cheddar, spiced pineapple chutney & Scottish biscuits (V) (4.95 for 2/ 9.90 for 4)


Deliveries will be made on 2-3 and 9–10 April 2021.

For Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork recipe videos and inspiration visit www.scotchkitchen.com or follow Scotch Kitchen on Facebook, Instagram or Twitter.



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