Scotch Lamb satay

Serves 4

Prep time – 10 mins

Cook time – 14 mins


1kg Scotch lamb leg steaks

70g smooth peanut butter

40ml light soy sauce

30ml lemon juice

20ml rapeseed oil

1 x teaspoon chilli powder

4 x wooden or metal skewers


Chop the steaks up into 32 chunks

Mix the peanut butter, soy sauce, lemon juice, oil and chilli powder together in a large bowl – whisk until well blended

Add the chunks of lamb and mix well

Thread 8 chunks onto each skewer

Preheat the grill to high or heat a griddle pan

Grill or griddle the skewers for seven mins each side

Tip: Great served on a bed of coconut rice with tenderstem broccoli

Moroccan braised Scotch Lamb shanks

Serves 4

Prep time – 5 mins

Cook time – 60 mins


4 x Scotch Lamb shanks approx. 400g each

1 x onion

1 x 400g tin chopped tomatoes with herbs

50g raisins

40g almonds

Juice x 1 lemon

30ml honey

½ teaspoon cinnamon

2 x garlic cloves

150ml boiling water

Pinch saffron


Preheat the oven to 200c/400f/gas 6

Put the lamb shanks into a baking dish and put into the oven while you prep the other ingredients

Peel the onion, halve and chop

Peel and mince the garlic

Chop the almonds

Put the tinned tomatoes, onions, garlic, lemon juice, honey, raisins, almonds, cinnamon, saffron and boiling water into a saucepan

Bring to the boil

Take the lamb out of the oven, pour the mixture over the lamb shanks and put back in the oven to cook for 55 mins, or cook in the slow cooker on low for 6 hours, or high for 3 hours

Baste the shanks halfway through the cooking time

Tip: Great served on a bed of couscous