GLASGOW restaurant The Gannet is throwing a spotlight on the virtues of Scotch Lamb this winter with the addition of a new seasonal dish.
The west end eatery has placed a lamb rump, shoulder and belly main course on its menu and is supporting Quality Meat Scotland’s recently launched ‘Scotch Lamb, Naturally’ campaign.
The body, which manages the PGI assurance programme for the meat, is aiming to promote the benefits of eating the best produce from Scotland.
Peter McKenna, the restaurant’s head chef and co-owner, said Scotch Lamb is “wonderfully versatile and extremely popular” with customers.
