Red meat cooking advice

Gorgeous Scotch Lamb – a traditional dish is here contemporised by serving with roasted Mediterranean vegetables

Whichever method of cooking you choose, Scotch Beef and Scotch Lamb will always deliver beyond your customers’ expectations. By using different cuts from the animal, the chef will be required to call on different cooking methods but the quality of the final dish will always be exemplary.

But what better way to enjoy Scotch Beef and Scotch Lamb than roasting? Regardless of advances and evolutions in cuisines and food, there is no doubt that the quintessential British dish is a Sunday roast.

Roasting

Roasting provides the catalyst to bring out the meat’s attributes, its juices and aromas. This is ‘browning’ and is due to the Maillard Reaction.

Maillard Reaction – the complex chemical reaction between protein and sugars which yields brown coloured products and aroma compounds on cooking, developing the flavour and colouring personalities of meat

The secret recipe for carving success

Ingredients:

Fantastic Scotch Beef is a timeless dish. Here it is served with roasted root vegetables and gravy

Your choice of:

Scotch Beef
Topside
Top rump
Sirloin, boned and rolled
Brisket
Sirloin, larder trimmed
Sirloin, mini joints
Fore rib, carvery cut
Fore rib, oven prepared
Leg of Mutton Cut

Scotch Lamb
Rack
Saddle, boned and rolled
Shoulder, boned and rolled
Leg mini joints
Whole leg

Equipment:

Use forequarter cuts like Brisket and LMC and make great savings to your bottom line

  • Carving knife, a good sharp one
  • Carving fork
  • Hygienic gloves (optional: if not available, thoroughly washed hands)
  • Serving spoons
  • Scissors
  • Ladles
  • Serviettes
  • Hot plates
  • Steel/knife sharpener (partly for the theatre!)

Method:

  • Start by browning the outside of the meat, either on the stove top or in the oven, at a high temperature, 220°C, for 15–20 minutes.
  • Once the meat has been browned, lower the temperature to 130°C and complete the process so the food is tender on the inside.
  • Serve and enjoy (and count the takings!).

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