500g Diced Scalpsie Bay Lamb – 500g

Our lamb is organically reared from Scalpsie Bay farm on the island of Bute. Our Diced lamb is from shoulder and leg. Whether it is for casserole, curry or tagine allow a couple of hours cooking time. Suitable for freezing.

Moroccan Style Lamb Tagine, prep - 15 mins. cook - 1.5hrs. serves - 4. ingredients - 1kg Lamb shoulder, 3 tbsp honey , 250g dried apricots, a tsp chopped ginger, 2 roughly chopped onions a wedge of lime, 3 pressed garlic cloves, sprig of fresh mint, sprig of fresh coriander, 2 tsp tomato puree, 2 tsp cumin, 2 tsp turmeric, 2 tinned tomatoes, 2 tsp cinnamon. 1. Preheat oven to 160C/GM3. 2. Add a dash of olive oil to an ovenproof casserole dish over a medium heat. Add onions, garlic, ginger and spices and heat for 2 minutes. 3. Then, add the diced lamb and stir in the tomato puree, the chopped tomatoes, honey and the apricots to add the sweetness. 4. Bring to a simmer, then cover with the lid and pop it in the oven for 1.5 hrs until the lamb is cooked. Producing a beautifully tender and delicious dish. Serve with cous cous.

100% Scotch Lamb

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Typical Values per 100g Energy 855kJ / 205kcal Fats 14.5g of which saturates 7.0g Carbohydrates 0.0g of which sugars 0.0g Fibre 0.0g Protein 18.6g Salt 0.20g