Scottish Food | Meat
Scotland is famous for producing some of the best beef, lamb and pork in the world. It's a reputation built on generations of experience in breeding and raising livestock. It's this experience, coupled with the skill of our butchers in hanging and preparing meat, that delivers the most important end product ' taste.
Scotch Beef has found its rightful place back on the menus of top restaurants in Europe and the reputation of this high-class product remains undiminished.
Black Pudding »
The black pudding has come a long way from its humble beginnings as a way of making good use of everything when a pig is butchered. Although it doesn't sound appetising, it combines very well with pork, chicken, game and seafood as well as fruit such as pears, apple and rhubarb.
Cooking a Haggis »
Haggis in Scotland was once considered a poor-man's dish made from leftovers, but is now a regular feature on tables across the country, particularly at Burns Suppers. Find out how to cook one here.
Chieftain O' The Pudding Race - Bridget McGrouther spills out the myths, history and ingredients of the humble haggis
Lamb is traditionally associated with spring in Scotland and the favourite joint to prepare at Easter-time. Spring lamb is reputed to be extremely tender and succulent with rosy-pink flesh rather than the darker meat of summer or autumn lamb.
Ayrshire, the original Scottish bacon, is especially world renowned, with its reputation upheld by such traditional producers as Ramsay's of Carluke who continue to cure bacon using the same methods and recipe pickle as their great-grandfather back in 1857.