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Mutton

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Pie of the Land

The Scotch pie: a national icon

1 May 2009

‘Scotch Pie’ - the very words conjure up unsavory images of football grounds across the country, where mediocre, gristly pies are served to warm the heaving ranks on cold winters’ days, entirely unpalatable without the requisite cup of Bovril alongside.

In praise of grass

The grass is greener: why Scottish animals have the advantage over foreign livestock

1 May 2009

Cows eat grass, as every school child knows. Except that it’s not always the case these days. In many parts of Scotland (thanks to all our rain) grass is what grows best and gives the animals that graze it a natural advantage.

lamb

Much ado about mutton: why the aged lamb product is back on the popular menu

1 May 2009

Sheep farming faces many challenges as the economics of meat and wool production prove unreliable, but Barry Shelby reports on the renewed interest in an aged lamb product.

Hector Macrae

Hector Macrae of First Coast on Reestit Mutton

Chef's Choice

1 May 2009

It’s important to me to source quality Scottish produce. As a youngster I worked in a local fish factory in Skye and it was heartbreaking to see about 99 per cent of the langoustines and scallops being shipped abroad. Times are changing and chefs are…

4 articles.

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