The Bistro Blog

My Bonnie Wee Lamb

Thursday, 18 August 2011 17:32

In Scotland today we have over 7 million sheep which means that for every man, women and child in the country we have something like 1.4 sheep. It astounds me that there is so much lamb imported from New Zealand and the likes. Either they must be very clever or we must be rather less clever!  How it can be economically viable to fly in lamb produce from the Antipodes is beyond me. My advice to all is please, buy Scottish! I love lamb, one of my favourite meats, and you cannot beat the local stuff.  

At the Bistro, we're serving lamb "racks" also known as best end. Cooked on the bone to order, served with maris piper dauphinoise potato, baby vegetables and a rich port and mint jus (cooked traditionally by boiling lamb bones, beef bones and veg for about 12 hours, and then reducing with port-wine and fresh mint)  

Nae baaad min!