Drumcarro Farm Organic Lamb
Hi and welcome back to the Food & Wine blog.
I am really looking forward to the Dundee Food & Flower Festival this weekend. I would usually go along as a visitor, I love watching the cookery demonstrations and visiting all the food produce stalls for samples and a chance to chat with the producers. This year, however, I will be on stage demonstrating my new lamb dish from the Road Hole Restaurant: Provencal, Slow Cooked Shoulder and Rack of Lamb, Sweet breads with a Smoked Pepper Foam. You can watch my demonstration on Saturday 3rd September at 2.45pm. For tickets and more information on all the events at the festival visit their website – http://www.dundeeflowerandfoodfestival.com/
The organic lamb we use in the Road Hole Restaurant comes from Drumcarro Farm just outside St Andrews. The farmer Hugh Gillan rears a pedigree flock of Lleyn sheep before delivering them to the abattoir in St Andrews, only three miles away from the farm. Once the lamb has been slaughtered Hugh picks the lamb up and takes it to artisan butchers Stuart Minick on South Street, St Andrews. Stuart simply cuts the lamb in half before Hugh collects it and drops it off at the Hotel. By my calculations that means that our lamb travels just under 7miles from the field to our door.
Many conventional sheep today are fed on kale turnips concentrate pellets. The Lleyn sheep on the other hand is a superior breed, chosen by HRH Prince Charles the lambs graze on clover only. This allows the farm greater confidence that the lambs truly are organic. Originally from Wales (the name was a clue!) the Lleyn breed has become more popular around the UK in the last 10 years.
I do hope you can catch my cooking demonstration at the Dundee Food & Flower Festival this weekend. Remember if you do come along to the Road Hole Restaurant and you would like to chat about the food we serve then let your waiter know, I would love to come out to say hello!
All the best