‘Lamb deserves a day of its own’ – Dish created to celebrate St Andrew’s Day   

An idea sparked by a sheep farmer and a livestock auctioneer to make Scotch Lamb the natural choice for celebrating St Andrew’s Day, in the same way that turkey is synonymous with Christmas and haggis for Burn’s Night, has become a popular tradition with pubs, restaurants and community events marking the patron saint’s day on 30th November.  

Some of Scotland’s best chefs have inspired lamb dishes for this celebration over the years, including Andrew Fairlie, Tony Singh and, last year, Derek Johnstone, the executive head chef at Archerfield House, who created the ‘Muckle Pie’.  

This year, chef patron Jamie Harrison of the Kirkstyle Inn in Dunning created the starring dish, a trio of lamb which showcases the different cuts and how versatile lamb can be to cook.  

Chef patron Jamie Harrison said: “Lamb is one of Scotland’s greatest natural assets, and it deserves a day of its own – St Andrew’s Day is the perfect time to put it centre stage. 

“Autumn lamb has especially good flavour and marbling, and as a chef I love its versatility – whether it is slow-roasted, seared in a pan or a warming mince dish.” 

Reintroduction of lamb   

The dish is a stunning trio of Scotch lamb with seared loin, mint and haggis crumb; twice-cooked belly noisette; and stripped slow-cooked lamb shoulder with lamb jus.  

“We always have a lamb dish as the main event on our St Andrew’s Day menu, and it’s popular. Some people wouldn’t make lamb their first choice from a menu, but this has been a great way to reintroduce them to this wonderful meat.  

“It’s full of flavour, packed with good, natural nutrition and comes straight off our hills, so it’s an absolute winner on many levels,” the chef concluded.  

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