The Scotch Lamb PGI is produced from lambs descended from the Scottish Blackface, Cheviots, Scotch Mule, Texel and Shetland Sheep breeds which have been born, reared and slaughtered on the Scottish mainland and the islands of Orkney and Shetland.
Production Method
The lambs are traditionally reared according to European standards and quality assurance schemes on the rich, natural and abundant pastures of the production area.
Appearance and Flavour
Scotch Lamb PGI has a distinctive colour which varies from pink to red with fine lines of white fat. It is very tender, succulent and full of flavour.
Production Area
Scotch Lamb PGI is produced on the mainland of Scotland, the Western Isles and the islands of Orkney and Shetland, off the North Coast of Scotland.
History
The origins of Scotch Lamb PGI date back to the 19th century. The renowned quality of this lamb, owed to the traditional breeding method which has been passed down through the generations, has led to the high reputation this meat has achieved all over the United Kingdom and beyond.
Gastronomy
Scotch Lamb PGI should be placed in the coldest part of the refrigerator for a few days only in an air-tight container. The distinctive quality of this lamb can be best enjoyed grilled, braised, roast or stewed.
Marketing
This lamb is sold as Scotch Lamb PGI. It is sold fresh (avaible August-March), chilled or frozen.
Distinctive Features
The distinctive flavour of Scotch Lamb PGI is owed to the extensive and varied vegetation of the pasture lands on which the lambs are reared.
