QMS ANDY WAUGH LAMB CHOPS FORAGED SALSA VERDE
Scotch Lamb Geographic Origin UK Protection

Scotch Lamb PGI chops and foraged salsa

By Andy Waugh, forager and chef-owner of Sixes and Mac & Wild restaurants Use this recipe to celebrate the seasonality of Scotch Lamb by combining it with the beauty of what’s growing in the wild. For making this dish in autumn, I recommend foraging for fresh brambles, cobnuts and ceps or chanterelles – depending on what you can get your hands on. Check out the video on Make it Scotch social channels.

  • Prep 30 mins
  • Cook 5 mins
  • Serve 3-4

Ingredients

Cooking Method

How it's done:


Find your
local butcher

Buy your meat locally from one of our Scotch Butchers Club members or at one of our partner retailers. Ask your local Scotch butcher to recommend their favourite recipes and trust them to give you the perfect, high-quality cuts you will need with craftsmanship and confidence.

FIND A BUTCHER


Enjoy 
Scotch Anywhere

Whether you are fine dining in a top restaurant venue or sharing a BBQ in the garden with friends, Scotch Beef, Scotch Lamb and Specially Selected Pork will provide the perfect quality you are looking for every time.

Make it an Experience

What's The Scotch Difference?

Let us take you on a journey into what makes Scotch Beef, Scotch Lamb and Specially Selected Pork so special, and how we produce such high-quality meat renowned and enjoyed worldwide.