lamb

There’s frost on the ground in the mornings and a big fire stoked in our wood stove. The nights are drawing in and when it’s clear there are more stars visible than I thought possible. Scotland in October is beautiful. At the butcher, mutton has arrived, specifically from the famed Scottish Black Faced sheep. You know these guys, the ones with horns that curl like cinnamon buns on either side of their adorable black faces? These herds live in the most unspoiled countryside in Britain, feeding on heather, wild grasses, berries and the clear waters of the burns. Burns? That’d […]

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We’re quickly learning that the lamb in Scotland is as fresh and more affordable than the local beef. It’s equally tasty, too, being a little gamey and very tender. Ground lamb here is called lamb mince and, thanks to Hugh Fearnley-Whittingstall’s The River Cottage Meat Book for a little inspiration, it makes delicious burgers. The lamb is marinated for about an hour in lemon, garlic and herbs, hence the souvlaki in the title. If you eat dairy, these would be wonderful with some homemade tzatziki. We had them with a local red onion confit from Knowehead Products that has a nice […]

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