LAMB FOR ST ANDREWS DAYWednesday, 3rd Nov 2010
With the backing of Scotland’s farmers, meat processors, butchers, food businesses, promotional bodies and retailers, the Scottish Government has launched an initiative to have Scotland celebrating St Andrew’s Day in style by devising a traditional family meal we can all enjoy.
The three course St Andrews Day Menu has been created by Andrew Fairlie and consists of Cullen Skink, Roast Shoulder of Lamb with Potato and Onion and Spiced Winter Fruit served with Creamed Vanilla Rice Pudding.
Launched during the Year of Food and Drink, the aspiration of the menu is to make Scotch Lamb synonymous with St Andrew’s Day in the same way that haggis is the focal point of a Burns supper. In addition the menu promotes lamb consumption at a time of the year when our quality Scotch Lamb is at its best and supplies are plentiful.
Key industry bodies including Quality Meat Scotland, the Scottish Federation of Meat Traders and Scottish Association of Meat Wholesalers are all involved. Bespoke publicity/promotional material is currently being developed. Scotland Food & Drink encourages producers, retail and foodservice businesses to use the menu for promotion and as a sales tool adapted to their specific needs.