Our lambs are raised on wild grasses, heather and clean water to produce the purest lamb you will ever taste... Find out more
You can really taste the mountains in Argyll Hill Lamb – wild grasses, heather and clean water. This succulent flavoursome lamb is unlike any other that you will taste. The Blackface lamb is a traditional hardy sheep, reared in a traditional way on the hills of Argyll in an environment which ensures a consistent high quality product.
Similar to wild deer, the Blackface sheep are "hefted" to particular hills taking up their own territories to graze on the natural vegetation (wild grasses and heather), giving the meat its exceptional flavour. To be able to survive this mountain habitat, the Blackies need to be extremely fit and in tip top condition which ensures that the meat is leaner than other lamb.
The lambs are cared for in the same way they have been for generations. Born and raised on the high mountain slopes, the lambs are gathered, usually by shepherds using sheepdogs as the terrain is too difficult for farm vehicles.
The lambs are then brought to the lush low ground pastures for finishing.
How we cook it
2.5kg diced shoulder lamb
3 onions finely chopped
8 cloves garlic crushed
50g ginger finely chopped
10g cumin powder
10g coriander powder
10g garam masala
5g chilli powder
400ml 3 tins coconut milk
40g tom puree
3 litres water
300ml natural yogurt
- Toss the lamb with the dry spices and flour
- Sweat off the onion, garlic and ginger for about 5 minutes till the onion are soft, add the lamb mixture stir well, do not let the residue on the bottom of the pan burn.
- Add the water slowly and whilst stirring clean the bottom of the pot with your wooden spoon, add the tomato puree.
- Simmer for 90 minutes or till the lamb is tender and the sauce is really thick.
- Finish off with the coconut milk and yoghurt.
- Season and bring back to the boil and serve.
Lamb Burger Potato Wedges and Tomato Chutney
2.5kg minced lamb
2 onions finely diced
4 cloves garlic
- Sweat off onion and garlic in a little oil, if onion is not fine enough put through a food processer for 30 seconds.
- Mix the onion and garlic mixture with the lamb in a mixer on low speed for 1 minute.
- Scale off at 200g and shape into burgers making sure that that they are 150mm slightly larger than the burger buns to allow for shrinkage. Allow the burgers to rest for 2-3 hours.
- Seal burgers in a hot pan on both sides and finish cooking in the oven or grill do not overcook.
- Serve in a bun with a little chutney spread onto the burger.
12 tomatoes skinned
1 onion finely chopped
2 cloves garlic crushed
1 apple peeled, cored and grated
1 tsp English mustard
100ml red wine vinegar
- Sweat off the onion and garlic in a large pan in a little butter. When onions have softened, add the rest of the ingredients and bring to the boil.
- Cook for about 30 minutes till the mixture is free of almost all the moisture. Once cooled this can be used with the lamb burgers.
8 large potatoes washed well
25ml olive oil
- Cut the potatoes into even sized wedges and place in a large bowl. Add the oil and seasoning to this and toss well ensuring the potatoes have a light coating of oil.
- Place on a tray neatly with the skin side touching the tray and roast in oven at 180 for 40mins or till the wedges are golden brown and cooked.
Lamb Tagine with Fragrant Couscous
2.5 kg lean lamb shoulder, evenly diced
4 chopped onions
3x800g tins chopped tomato
6 garlic cloves finely chopped
40g Finely chopped ginger
100g chopped apricots
1/2tsp ground cloves
½ teaspoon ground coriander
1.5 litre water
- Pre-heat the oven to 180C.
- Sweat off onions garlic and ginger.
- Mix the lamb spices, apricots & honey in bowl well.
- Place lamb in pot with onions add the water & tomatoes, bring to the boil.
- Cover, then place in oven for 90 to 120 minutes till lamb is tender.
1 red pepper
1 yellow pepper
1 green pepper cut into small dice
2 red onion finely cut
50g flaked almonds
850ml boiling water
50ml olive oil
25g coriander chopped
- Place the couscous in a large bowl with the peppers, red onion, almonds and olive oil.
- Pour the boiling water over the couscous cling film and leave for at least 20 minutes. Do not mix it.
- After resting it remove cling film, break up the couscous gently using your hands add the chopped coriander, season.
- Reheat in the microwave gently.
Lamb Kebabs with a Greek Salad
Zest and juice of 1 lemon
2 tbs Olive Oil
2 crushed garlic clove
Finely chopped parsley
Finely chopped fresh chilli
Pinch of cumin, oregano and paprika
Salt and freshly ground pepper
1kg Lamb Leg 2cm diced
Red, Yellow, Green peppers cut into 1cm cubes
12 skewers or bamboo sticks (pre-soaked in water)
- Mix the lamb dice into the marinade and place in the fridge for at least 6 hour preferably overnight.
- Thread the Lamb and vegtable’s through the skewers alternating to achieve a colourful kebab. Don’t pack to tightly as this will prevent the Lamb from cooking. You will require 2 kebabs per portion with no more than 10 lamb cubes used between the 2 skewers.
- Suspend the skewers across a deep tray so as the Lamb does not touch the tray and cook in a hot oven 200 degrees for 10-12 minutes till the Lamb is cooked.
- All ingredients placed in a large bowl and mix gently by hand.
- This salad should be served cold along with the hot kebabs which should be served immediately after removing from the oven.
100 gm Black Olives halved 18 Cherry Tomatoes halved 1 Cucumber Seeded and cut into 2cm Chinese cut 1 Red Pepper seeded and cut into 1cm dice 1 small Red Onion finely sliced 1 Cos Lettuce roughly Chopped 150gm of Feta cheese diced 2tsp dried Oregano 50ml Red Wine Vinegar
- Mix Oregano in red wine Vinegar and mix all ingredients in a bowl.
- Place two kebabs on Plate with salad and ramekin of sour cream.