The Spring issue

The Cut

Culinary Inspiration from All Four Corners of the GlobE

A time of new life and new beginnings, we like to think of spring as a time for new explorations too. In this edition of The Cut, we’ll be looking at ways to make use of seasonal ingredients as well as discovering some mouth-watering Scotch Beef and Lamb dishes from around the world.

Take a look at our blogger recipes for inspiration, and find out how to make your weekly meals healthier as we step into spring.

Nutrition & Health
“ Many countries around the world cook tasty, nutritious dishes with beef and lamb. ”
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Mix up your meals

The perfect way to shake things up with our sumptuous selection of cocktails to match any of your home cooked meals.

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Bea Lubas' Italian style meatballs

A firm favourite, these meatballs are as good for the soul as they are for the whole family.

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Cygnet Kitchen's recipe

Scotch Lamb Biryani

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Lemon & Vanilla's Recipe

Roasted leg of Scotch Lamb with butter beans, kale and salsa verde

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Meet our butchers

From Good Stock

For over 50 years, and three generations, S. Collins & Son have been winning awards for the quality of their meat.

Find out their top tips for this season.

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Expert's Guide

Handy Hints from the Head Chef

Stuart Ralston, head chef in one of Edinburgh’s top restaurants, gives his advice on creating delicious dishes with the freshest ingredients.

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Spring competition

WIN a Deluxe Fresh Meat box packed full of a variety of different cuts. It also includes handy guidelines on how to make the most of your meat.

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Lindsay's Feast

Lamb with Figs, dates and fregola

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