Scotch Lamb will be the centrepiece at the St Andrews Food and Drink Festival Dinner to be held at the Fairmont St Andrews on November 20th.
Six renowned Scottish chefs have been working together to create a St Andrews menu for the dinner, which will celebrate the very best of Scotland’s larder as Scotland’s Year of Food and Drink draws to a close.
Cooked by Chef Geoffrey Smeddle from The Peat Inn, the main course will be braised shoulder and roast cutlets of Scotch Lamb, smoked potato puree, creamed sprouts, bacon and crisp shallots.
Scotch Lamb PGI, along with Scotch Beef PGI, will also be high profile at a new Indoor Street Market at the Old Course Hotel, Golf Resort & Spa, St Andrews on 1st November which will give visitors the opportunity to sample tasters.
Laurent Vernet, QMS head of marketing said: “Scotch Lamb PGI is a jewel in the crown of Scotland’s natural larder and we are delighted that during Scotland’s Year of Food and Drink it will be one of the highlights on these special St Andrew’s Day menus.”
As part of wider St Andrews day activity, in conjunction with the Scottish Government, consumers will also be able to pick up Scotch Lamb recipe cards, packed with menu ideas from members of QMS’s Scotch Butchers Club.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
