THE Scottish red meat industry is calling on the people of Scotland to come together to name lamb the country’s national dish for St Andrew’s Day.
Ahead of the November 30 celebration, Quality Meat Scotland (QMS) is joining its colleagues across farming, crofting and the supply chain by showcasing a variety of Scotch Lamb dishes, all served with a twist.
From tomorrow, QMS will be inviting subscribers of their scotchkitchen.com e-newsletter to name Scotch Lamb the dish of St Andrew’s Day and include it on their celebratory menus. All those who join the effort will also be in with the chance of winning a hamper to celebrate the day.
Renowned chef Tony Singh is supporting the cause by creating a Scotch Lamb curry infused with Tomatin Cask Strength Malt whisky. The dish, which will be revealed in the lead up to St Andrew’s Day, is a combination of two fine Scottish ingredients with an Indian-inspired twist.
Followers of the Scotch Kitchen Facebook page will be invited to enter a competition – running November 9-13 – to win the chance to take part in a virtual cook-along of the dish on Monday November 23 with Tony. Also joining are Scottish influencers Foodie Quine, Wee Food Blogger and Perthshire Foodie.
Singh said: “It has been fantastic working with QMS on this recipe which infuses two of Scotland’s most famous and much loved ingredients – lamb and whisky – to be enjoyed on our country’s national day. I can’t wait for people to try it and would urge them to choose Scotch Lamb this St Andrew’s Day.
“Scotch Lamb and Tomatin Cask Strength Malt whisky are absolutely two of my favourite Scottish ingredients, so for me there’s no better way to celebrate them than bringing them together in a dish that takes inspiration from my Indian heritage, made better with the knowledge it will be supporting Scotland’s world famous sheep industry.”
Mothership in Edinburgh, owner of popular bars Bramble, The Lucky Liquor and The Last Word, is concocting a cocktail pairing for the dish for people to enjoy as a perfect serve accompaniment.
Why are you making commenting on The National only available to subscribers?
We know there are thousands of National readers who want to debate, argue and go back and forth in the comments section of our stories. We’ve got the most informed readers in Scotland, asking each other the big questions about the future of our country.
Unfortunately, though, these important debates are being spoiled by a vocal minority of trolls who aren’t really interested in the issues, try to derail the conversations, register under fake names, and post vile abuse.
So that’s why we’ve decided to make the ability to comment only available to our paying subscribers. That way, all the trolls who post abuse on our website will have to pay if they want to join the debate – and risk a permanent ban from the account that they subscribe with.
The conversation will go back to what it should be about – people who care passionately about the issues, but disagree constructively on what we should do about them. Let’s get that debate started!
Callum Baird, Editor of The National
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules hereLast Updated:
Report this comment Cancel