Scottish lamb is renowned the world over for its high quality. The fine taste of Scottish lamb depends on many factors – the breed, how the sheep are reared, and the grazing environment. So what exactly is lamb? Lamb is the meat of a sheep less than one year old. Generally lambs are slaughtered between the ages of four and twelve months. The meat of a sheep over one year old is called hogget, and if the sheep makes it to its second birthday, the meat is known as mutton.
First let's look at the breed of sheep. In Scotland the dominant breed is the Blackface because of their black and white faces. Nicknamed Blackies, blackfaces have the hardy adaptability that the rugged Scottish terrain requires. Naturally reared, Blackies produce a sweet, tender lamb.
The grazing environment plays a role in the taste of the lamb. Certain grazing areas are rich in herbs, wild flowers and heather as well as grass. These imbue the lamb with a distinctive taste. The same results when lamb graze near the coast feed on seaweed. These types of lamb have become very popular owing to their exotic flavours.
When shopping for lamb, check the colour of the fat. Is should be creamy white. A yellowish cast means that it may be old.
First let's look at the breed of sheep. In Scotland the dominant breed is the Blackface because of their black and white faces. Nicknamed Blackies, blackfaces have the hardy adaptability that the rugged Scottish terrain requires. Naturally reared, Blackies produce a sweet, tender lamb.
The grazing environment plays a role in the taste of the lamb. Certain grazing areas are rich in herbs, wild flowers and heather as well as grass. These imbue the lamb with a distinctive taste. The same results when lamb graze near the coast feed on seaweed. These types of lamb have become very popular owing to their exotic flavours.
When shopping for lamb, check the colour of the fat. Is should be creamy white. A yellowish cast means that it may be old.