If you haven’t heard of Wham Bam Thank you Lamb then you’re probably not someone who listens to the radio much! I first heard of it when I was invited to the Edinburgh New Town Cookery School to attend a day hosted by Scotch Lamb and Quality Meat Scotland – the event was to educate influential foodies (I feel like I’m being pompous by saying that, but I couldn’t think of another way to say it…) about Scotch Lamb and promote the eating of it.

Some foods have locations attached to their name, and more often than not this isn’t a protected right. For example, Cheddar cheese can be made anywhere, not just in Cheddar in Somerset. Scotch Lamb is protected and can only be labeled as such if the sheep are reared, slaughtered and the meat prepared in Scotland. ‘Cause, y’know, we do it best!

The #WhamBamThankyouLamb compaign is designed to encourage more people to eat lamb, as many people (myself included to be honest) stick with beef and chicken when cooking at home, and rarely try lamb recipes. For me personally I know it’s because I only ever slow cook it to ensure it’s tender and it tends to be an autumn and winter meat for me.




We watched a chef from Edinburgh New Town Cookery School (ENTCS) prepare three simple lamb dishes: Lamb Biryani, Lamb Meatballs and Lamb with Mint Sauce & Crushed New Potatoes. For me being a Food Technology teacher, this was amazing. I loved being on the other side of the classroom again!



We got to sample the goods – oh they were delicious. I tried to work out how much the chef would cost to move into my house and feed me…let’s just say teaching doesn’t pay me enough.



We then moved upstairs to the kitchen and got to try making one of the dishes ourselves. I opted for the Lamb with Mint Sauce & Crushed New Potatoes purely because it involved griddling the lamb – something I would say I’m nervous about. I always go for a method that involves lots of liquid! I wanted to see how it would turn out!


I was beyond excited to be a pupil in Home Economics again. Seriously. A few weeks ago at work I had a really small class and I decided to cook the food that they were cooking with them and we had time to sit and eat it. It was great! Being in this professional kitchen was fantastic fun and gave me a chance to be a pupil again.

The recipes on the website http://www.whambamlamb.com are fantastic and really simple so they’re easy to follow! From the ones I’ve tried and tasted I can recommend them highly! Remember to check labels and ensure you’re buying Scotch Lamb, the good stuff!


For further information:

Edinburgh New Town Cookery School

Quality Meat Scotland

Scotch Lamb


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