Lamb Ragu

Lamb Ragu

Serves 4


  • 1 tbsp olive oil

  • 1 half Scotch Lamb shoulder on the bone

  • 1 onion, chopped

  • 1 celery stalk, chopped

  • 1 carrot, chopped

  • 2 garlic cloves, choped

  • 4 sprigs fresh oregano or 1 tsp dried

  • 2 tbsp sundried tomato paste

  • 2 cans chopped tomatoes

  • 70g dry black olives (Crespo pitted dry black olives with herbs are good here)

  • Handful fresh basil leaves

  • Pasta and freshly grated parmesan, to serve

Cooking Method

  1. Heat the oil in a large pan and cook the lamb shoulder over a high heat until nicely browned all over. Lift out and set aside.
  2. Add the onion, celery, carrot and garlic to the pan, lower the heat a little and cook for 5 minutes until softened and golden.
  3. Stir in the oregano, sundried tomato paste and canned tomatoes.
  4. Fill one of the cans with water and add to the pan. Return the lamb, bring to a simmer then cover and cook very gently for 2 hours.
  5. Lift the lamb out of the sauce then use forks to strip the meat off the bone. Shred any large pieces and return to the pan with the olives and simmer for 15 minutes.
  6. Toss with freshly cooked pasta and torn basil leaves. Serve sprinkled with Parmesan and a good grinding of black pepper.

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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