Four new recipes have been introduced for summer as part of a national campaign celebrating seasonal Scotch Lamb PGI.

The ‘Make it Scotch Lamb’ campaign aims to encourage home cooks to get creative with Scotch Lamb this summer, using it to create simple, delicious and healthy dishes.

They include a quick and easy one-tray Scotch Lamb chops with feta, pulled Scotch Lamb wraps, Scotch Lamb and tzatziki pittas and BBQ-friendly Scotch Lamb satay skewers.

Each recipe hails from a different type of cuisine but they all contain one of Scotland’s finest ingredients – Scotch Lamb PGI.

Lesley Cameron, director of marketing and communications at QMS, said: “The four new Scotch Lamb PGI recipes form part of our integrated ‘Make it Scotch Lamb’ campaign which is aimed at an audience who are more attuned to their eating habits and where their food comes from.

“We want people to use these dishes as a chance to experiment more with Scotch Lamb and recognise it as an option that is just as easy and versatile to cook with as any other types of meat.

“Choosing to cook with Scotch Lamb provides consumers with the reassurance that the meat they are cooking with is from a trusted Scottish farm that meets some of the strictest animal welfare and production standards.”

The push forms part of wider £1.2m British beef and lamb campaign supported by partners Agriculture and Horticulture Development Board (AHDB) in England and Hybu Cig Cymru (HCC) in Wales.

For more Scotch Lamb recipe videos and inspiration visit or follow Scotch Kitchen on Facebook, Instagram or Twitter.

Scotch Lamb chops

with feta

Serves: 4

Preparation time: 10 mins

Cooking time: 25-30 mins


8 Scotch Lamb PGI chops or cutlets, approx 100g each

400g small potatoes, cut into 1cm slices

3 red onions, peeled and quartered

40ml olive oil

250g cherry tomatoes, halved

1 garlic bulb

2 peppers, deseeded and sliced

100g feta cheese, crumbled

2 sprigs fresh thyme leaves


Preheat the oven 220°C, 200°C Fan, Gas Mark 7.

Scatter the potatoes and onions on one large non-stick baking tray.

Drizzle the oil over the vegetables, season with salt and pepper.

Roast in the oven for 5 mins, remove from the oven, add the lamb, return to the oven to roast for a further 10 mins if you like your lamb medium, or a little longer if you like your lamb less pink

Remove the tray from the oven, scatter the tomatoes, garlic and peppers around the tray and return to the oven to roast for a further 10 mins.

Remove the tray from the oven and divide the lamb and vegetables between four warm plates.

Sprinkle over the feta and thyme leaves. Serve immediately.

Pulled Scotch

Lamb wap

Serves: 4

Prep time: 10 mins

Cooking time: 4 hours


1.025g kg half bone-in or boneless Scotch Lamb PGI shoulder joint

1 onion, peeled and roughly chopped

4 garlic cloves, peeled and roughly chopped

Juice of 1 lemon

2 tablespoons rapeseed oil

1 heaped teaspoon each of ground fenugreek, ground paprika, ground cumin and ground cinnamon

12 black peppercorns

Sea salt


Preheat the oven to 170°C, 150°C Fan, Gas Mark 3.

Transfer the onion and garlic to a food processor or ‘bullet’ blender. Add the lemon juice, oil, spices, peppercorns and some salt. Blend to a paste.

Put the lamb joint into an ovenproof roasting dish or slow cooker. With a sharp knife cut some slashes into the meat and rub the paste all over the joint.

Pour a little water into the base of the roasting dish or slow cooker. Cover the roasting dish with foil and roast for four hours or cover the slow cooker and cook on low for six hours, or high for three hours.

Remove from the oven or slow cooker and allow to cool slightly before shredding the lamb with two forks. Serve immediately.

Tip: Great served pulled on flatbreads with houmous, salad, Greek style yoghurt and pomegranate seeds.

Scotch Lamb

and tzatziki pitta

Serves: 4

Preparation time: 10 mins

Cooking time: 15 mins


600g boneless Scotch Lamb PGI leg steaks, cut into cubes

2 tablespoons light soy sauce

Juice of 1 medium orange

Juice of 1 lime

½ teaspoon red chilli flakes

½ teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon ground ginger

½ teaspoon ground black pepper

120g reduced fat Greek yogurt

1/3 cucumber, halved, deseeded and sliced

1 teaspoon dried mint

To serve:

4 pitta breads

1 little gem lettuce, shredded

1 red onion, peeled and thinly sliced

1 lemon, cut in half


Put the lamb into a large bowl and add the soy sauce, orange and lime juice.

Sprinkle over the dried spices and mix well. Cover and marinate for 10 minutes, or longer, in the fridge, if time allows.

Thread the lamb cubes equally onto four metal, or wooden skewers (previously soaked in water) for 20 minutes.

Cook on a preheated moderate grill or on a prepared barbecue for 15 minutes, turning occasionally, or until any meat juices run clear.

Meanwhile, prepare the tzatziki, in a medium bowl mix together the yoghurt, cucumber and mint.

Warm the pittas, split in half, divide the lettuce and red onion between the pittas. Top with the lamb, squeeze over the lemon juice and serve with the tzatziki.

Scotch Lamb

satay skewers

Serves: 6-8

Preparation time: 10 mins

Cooking time: 15 mins


1kg boneless Scotch Lamb PGI leg steaks, cut into large cubes

70g smooth peanut butter

40ml light soy sauce

2 tablespoons lemon juice

4 teaspoons rapeseed oil

1 teaspoon chilli powder


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

Add the lamb cubes and mix well. Thread the lamb onto four large metal or wooden skewers (soaked in water for 20 minutes).

Cook under a preheated moderate grill or on a prepared barbecue for 14 minutes, turning half way during the cooking time.

Serve the kebabs in a bed of cooked rice and seasonal vegetables.

Tip: Soaking your wooden skewers for 20 minutes before cooking, will prevent them burning under the grill, or on the BBQ.