Lamb Moussaka

Lamb Moussaka

Serves 4-6


  • 675 g Lean Scotch Lamb mince

  • 1 onion

  • 1 clove garlic

  • 3 tbsp tomato puree

  • 2 tbsp mint jelly

  • 2 large aubergines

  • 75 g feta cheese

  • 500 g greek yogurt

  • 2 eggs

  • Salt and pepper

Cooking Method

  1. Heat the oven to: Gas mark 4 – 5, 180°C, 350°F
  2. In a non-stick pan dry fry lean lamb mince for 4 – 5 minutes with chopped onion crushed garlic clove. Add tomato puree and mint jelly. Season with salt and pepper and cook for 2 – 3 minutes.
  3. Meanwhile thinly slice aubergines and lightly brown on both sides in a hot frying pan (you might have to do this in 2 or 3 batches).
  4. Place half the mince mixture into an ovenproof dish and top with some of the aubergine slices. Crumble over Feta cheese and cover with the rest of the mince and the remaining aubergine. Mix together greek yogurt with eggs and pour over the aubergines.
  5. Bake in a preheated oven for 30 – 35 minutes until golden brown.

Serving suggestions

Serve with a baked greek salad – roast tomatoes, slices of red onion and olives topped with crumbled feta cheese.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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