Tom Lewis Joins Top Chefs to Champion Scotch Lamb

Leading chef Tom Lewis has joined a collective of fellow chefs and suppliers to champion Scotch Lamb this autumn and inspire consumers to try one of Scotland’s most outstanding ingredients at its peak seasonality.

Tom has joined the very best of Scottish culinary talent to support a Quality Meat Scotland campaign which will showcase Scotch Lamb as among the best in the world.

While many associate the meat with spring, autumn Scotch Lamb offers more tender meat with fuller flavour.

The meat has become revered worldwide as a quality, premium product representing the outstanding quality of produce available locally in Scotland.

Selecting the Scotch Lamb label means the produce comes with a promise that it has been born, reared and slaughtered in Scotland.

Tom said: "At Monachyle Mhor we strive to source as many of our ingredients within a 30-mile radius, using the best local and seasonal produce.

"We are fortunate enough to farm 800 Scottish Black Faced ewes so we understand the importance of good breeding and husbandry. This is why we support Quality Meat Scotland and campaign allows us to champion something that we are truly passionate about with the assurance that the produce we're cooking is traceable, responsibly reared, and above all, of superior quality."

Laurent Vernet, head of marketing at QMS, commented: "Research has shown that more consumers realise the premium quality of Scotch Lamb and are looking out for the approved label when selecting their produce.

"This is great news for Scottish farmers who work incredibly hard to ensure whole chain assurance and traceability from farm to fork. It’s really encouraging to have top chefs supporting our campaign and providing their delicious recipes, showing consumers just how versatile Scotch Lamb can be."

Chef-patron of Monachyle Mohr, Tom will join a host of award-winning chefs including triple-AA Rosette award-winner Michael Smith of The Three Chimneys on the Isle of Skye, Craig Green of Eat on the Green in Aberdeen, Tony Singh of Edinburgh’s Oloroso, Jacqueline O’Donnell of Glasgow-based The Sisters and Simon Hulstone, gold winner at the prestigious Bocuse D’or World Chef Championships in France and head chef of The Elephant in Torquay.

These Scotch Lamb champions will all be offering their support, sharing their own favourite lamb recipes and placing a special Scotch Lamb dish on their menus.

Quality Meat Scotland has launched the nationwide campaign with outdoor, newspaper and online advertising and support from in-store marketing activities across the country.

The campaign highlights the quality of Scotch Lamb with its acclaimed PGI (Protected Geographical Indication) status which guarantees traceability of the meat from farm to fork meaning it has been born, reared and slaughtered in Scotland.

Scotch Lamb also has whole chain assurance with six assurance schemes behind the brand, covering areas such as production, feed, haulage, auction marts, processing and animal welfare.

For more information on how to cook with Scotch Lamb, download Quality Meat Scotland’s free ‘Perfect Steaks and Roasts’ app. The app includes easy-to-follow instructions, top tips and shortcuts for aspiring cooks of all levels of experience.

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