Quality-assured farmers John and Jennifer Struthers pride themselves on producing top quality Scotch Lamb with the welfare and wellbeing of their animals at the heart of everything they do.
Their 600-acre upland farm near Carluke, South Lanarkshire, is home to 750 breeding ewes and 150 cattle. As the seasons start to change and shift towards autumn, the lambs that were born in mid-April are now ready for market.
Scotch Lamb UKGI is naturally reared to produce premium quality meat that is succulent, tender and perfect for enjoying right now
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The bee's knees
Lamb Chops with Hot Honey and Whipped Feta
Red meat is a nutritional powerhouse that’s naturally low in salt, packed with protein, and full of essential nutrients, making it perfect for a balanced diet.
What are the health benefits of fresh red meat?
Jennifer explains. “Being part of Quality Meat Scotland’s Quality Assurance scheme gives us certainty that we are producing beef and lamb to some of the highest standards in the world. For shoppers, buying meat with the blue Scotch logo on means they can be sure they are buying the best.”
Jennifer is proud of what she and her husband’s family have achieved over the years on their farm, which is 900ft above sea level. “I love being outdoors and I’m proud of the food we produce,” she says. “There’s a rhythm to it all. Lambing time in spring is hectic but on a good day it’s brilliant. And at this time of year, when you step out into a nice dewy, almost crisp morning, you sense there’s a change coming and that’s lovely too.”
Iron power: Essential for healthy red blood cells, iron in red meat is easily absorbed and works even better when paired with vitamin C from fruits and vegetables.
Energy and vitality: Red meat is a rich natural source of vitamin B12, which helps fight tiredness and fatigue, boosts energy production and supports a healthy immune system.
Strong muscles: High in protein and potassium, red meat helps maintain muscle mass and function and keeps us feeling fuller for longer. Protein also supports bone development in children.
Sharp mind: Zinc and iron in red meat, especially beef, aid cognitive function, helping to support mood and mental wellbeing.
Immunity boost: Beef, lamb, and pork provide vitamins B6, B12, and zinc for a strong immune system, while vitamin D supports bone health and immunity, helping our bodies fight the bugs that are around at this time of year.
90% of the water needed to produce Scottish beef comes from rainwater
Since 2005, British farmers have planted more than 18,640 miles of hedgerows – that’s long enough to reach Australia and back
More than 80% of our land is grass or rough grazing, ideal for livestock
Agriculture contributes
12 % of the UK’s net territorial greenhouse gas emissions compared to 29% from domestic transport
Did you know that the flagship Quality Assurance Scheme of the Scottish red meat industry celebrates its 35th anniversary this year?
Established in September 1990, the voluntary scheme was the first of its kind in the world and underpins the exceptionally high standards of red meat production in Scotland.
Only meat that comes from animals that have been born and raised in Scotland to a stringent set of standards covering all aspects of animal welfare, food safety, traceability and the environment can carry the world-famous Scotch brand mark.
When you see the Scotch Beef UKGI, Scotch Lamb UKGI and Specially Selected Pork logos in supermarkets and butchers’ shops, you can be sure the meat you are buying is locally sourced, quality assured and farmed with care.
It also means that you will enjoy top quality, beef, lamb or pork time after time that is consistently delicious, nutritious and delivers an exceptional eating experience for everyone.
All hands
Jennifer, John and the family are proud to be a part of Quality Meat Scotland’s Quality Assurance scheme
Discover the
taste
of Scotch Lamb this autumn
delicious
Her go-to for a special meal is always rack of lamb, roasted simply after seasoning with rosemary, olive oil, salt and pepper which is rubbed into the fat side. “I love being able to French trim it myself, then take it home, cook it and present it at the table; it shows off the quality of the meat and the craftsmanship that goes into preparing it.”
“Lamb is already a flavoursome protein, so it doesn’t need loads of fancy seasonings, but I always bring the meat to room temperature before popping it in the oven to make sure it cooks evenly, and I let it rest under foil afterwards to lock in the juices.”
For a more budget friendly option that does not involve compromising on flavour, Hayley suggests lamb chump chops.
“Cut them into strips and toss them in a wok with plenty of finely sliced vegetables to make a lovely lamb stir-fry.”
Craft butcher Hayley Glen, of ‘The Butcher, The Baker’ in Dundee is equally proud to serve customers premium quality Scotch Lamb because of the robust quality-assurance that comes with it.
The meat served in the shop is supplied by Munro of Dingwall, and is sourced from farms in Dingwall up in the Highlands and all the way down to Blairgowrie in Perthshire.
“The Scotch Lamb brand is a guarantee of the origin and quality of the meat, and of the livestock’s welfare because you know that every animal has been born and reared on quality assured farms across Scotland,” says Hayley.
“You can do so much with Scotch Lamb and it’s worth remembering that the best cut isn’t always the most expensive one,” she adds, “it’s about choosing the right cut for the right recipe or occasion.”
For shoppers, buying meat with the blue Scotch logo on means they can be sure they are buying the best
Head to Make it Scotch for a fantastic selection of mouth-watering recipes featuring Scotch Beef, Scotch Lamb and Specially Selected Pork and to discover more about the Scotch difference — meat that’s only ever born and reared in Scotland.
Recipes made with Scotch Beef, Scotch Lamb, and Specially Selected Pork are bursting with natural flavour, perfect for everything from vibrant salads and easy lunches on the go, to cooking a Sunday roast with all the trimmings.
These premium meats are packed with protein, naturally low in salt and a rich source of essential nutrients needed for a healthy balanced diet.
Whether you are looking for hearty meals, quick week-night dinners or showstoppers for a special occasion, you will find something for everyone at Make it Scotch.
Make It Scotch for mealtime
inspiration
Celebrating 35 years of Quality Assurance in Scotland
Here are some great recipe ideas to help get you started.
Why not try Hot Honey Air Fryer Scotch Lamb Chops with Whipped Feta and Bulgur Salad? This on-trend recipe is a delicious flavour explosion!
Once you’ve done the prep it takes just 15 minutes to cook – perfect for those nights when you’re dashing out again or simply wanting to sit and chill at the weekend.
Want to mix things up? How about making Middle Eastern Style Scotch Lamb Stovies for a tasty twist on a Scottish household classic.
Fragrant spices, pomegranate molasses and harissa yoghurt take this warming dish to new levels that will have everyone who tries it coming back for more.
Lamb fusion
Middle Eastern Style Scotch Lamb Stovies
Value and versatility of Scotch Lamb
Hayley Glen, of ‘The Butcher, The Baker’ in Dundee
Best in Season Scotch Lamb is delicious, super versatile and perfect
for autumn meals
For busy mum of two Jennifer, 36, this means it is also a brilliant time of year to buy Scotch Lamb for family dinners and to enjoy tucking into meat that is tender, versatile and easy to cook in a range of different recipes, from simple lamb chops and kebabs, to warming casseroles or something really special, like a leg of lamb.
“The sheep on our farm have had the sunshine on their backs over the summer and have been naturally reared on a forage-based diet” she says, “so the meat is lovely, with a really delicate flavour.”
Red meat produced here in Scotland is amongst the most sustainable in the world. More than 80% of Scottish land is grassland or rough grazing that is not suitable for growing crops, but ideal for beef and lamb production, and the land requires very few inputs to produce nutrient dense, high-quality meat.
Jennifer’s husband, John, is the third generation of his family to farm at Carluke and has everything timed carefully to work with the grass and rear the sheep as close to nature as possible. The ewes lamb later in mid-April to coincide with new grass growth after winter. They live outdoors all year round as they are hardy breeds that are well suited to the Scottish climate.
You can do so much with Scotch Lamb and it’s worth remembering that the best cut isn’t always the most
expensive one