22nd November 2015

Scotch Lamb Stars on St Andrew’s Celebration Menu

Scotch Lamb PGI was top of the menu this weekend at a St Andrew’s celebration dinner created thanks to a unique collaboration of some of the country’s most acclaimed chefs

Six Scottish chefs worked together to create the spectacular St Andrew’s menu served during an event, supported by Quality Meat Scotland, at the Fairmont Hotel, as part of the St Andrews Food and Drink Festival.

The top chefs who teamed up for the event were: Martin Hollis of the Old Course Hotel, Golf Resort & Spa; Alan Matthew of Fairmont St Andrews; Ian MacDonald of the St Andrews Links Trust; Geoffrey Smeddle of the Michelin-starred Peat Inn; Stewart Macaulay of The Adamson - winners of the 2015 CIS Restaurant of the Year; and Davey Aspin of the 3 AA rosette awarded Rocca.

The fantastic main course cooked by Chef Geoffrey Smeddle from The Peat Inn, was braised shoulder and roast cutlets of Scotch Lamb, smoked potato puree, creamed sprouts, bacon and crisp shallots. The Scotch Lamb was sourced from Hendersons butchers in Glenrothes and David Smith, representing Hendersons, was also present at the dinner.

As guests were served the Scotch Lamb dish local sheep farmer, George Milne, Development Officer with the National Sheep Association, highlighted the dedication, care and stockmanship skills behind the production of top quality Scotch Lamb PGI as well as the importance of quality assurance and the Protected Geographic Indication (PGI) status.The chefs were very ably supported by students from the SRUC Elmwood Campus in Cupar and Fife College. 

Scotch Lamb PGI, along with Scotch Beef PGI, was also profiled at an Indoor Street Market which took place at the five red-star Old Course Hotel, Golf Resort &Spa, St Andrews, earlier this month.

This innovative culinary concept will see visitors offered the opportunity to sample tasters featuring a wide range of seasonal ingredients from Scotch Beef and Scotch Lamb to seafood, local game and poultry as well as Fife fruits, vegetables, salads and cheese.

Laurent Vernet, QMS Head of Marketing said:“Scotch Lamb is delicious, surprisingly simple to cook and in very much season at this time of year making it the ideal choice for St Andrew’s Day celebrations around the country.”


As part of wider St Andrew’s day activity, in conjunction with the Scottish Government, shoppers can pick up Scotch Lamb recipe cards, packed with tempting menu ideas, from members of QMS’s Scotch Butchers Club.  The recipe cards remind consumers of the simplicity and versatility of cooking with one of Scotland’s most natural foods.


Caption: From left George Milne, National Sheep Association, Carol McLaren, Quality Meat Scotland, Geoffrey Smeddle, The Peat Inn, and David Smith, Hendersons Butchers.

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