Hebridean Lambs....we are mint for each other.

The daffs, the daffy, the daffodils. A sure sign spring is sprung as the weather in Edinburgh has been spectacular. Cool, blue, clear skies and lots of smiling happy people stomping the streets. Ah joy. The vestiges of winter feel like they maybe behind us.

With the change of season, the transition from Winter to Spring, comes our change of menu...and the star of spring, the drum roll, the trumpet voluntary is from the carnivores is that lovely four letter word........lamb.

Yes, spring is sprung the lambs are riz…and here in Spring 2012 the price of lamb has hit an all time high - great news for the farmer - not so great for us restaurateurs. However, lamb is one of the most popular and delicious red meat around, so there is no way it's off the Howies menu.

Of course there is no way on earth we would touch New Zealand lamb. After all why pay for something that has been flown thousands of miles when we can get wonderful Scottish lamb delivered to our door which will have travelled less than 20 miles from being born to your plate. OK we don't like to think about the wee white knitted cuties being cute and real but hey ho that's what they are.

So today we had some free rambling Hebridean lambs delivered from Slipperfield Croft a farm in West Linton where they were born and raised. No they were not gambling around and looking cute they were butchered, vac packed and ready for our chef - bless. And how they taste is hard to describe. Sweet. Tender. Melt in the mouth.

Of course we get the whole jing bang which means we can utilise all the different cuts; lamb for casseroling, roasting, chops, and the loin - the sweet spot. Oh listen to me I am in lamb love, my mouth is watering as I write about it.. Slurp.

Of course it doesn't stop there.... we will get stock from the bones for gravies, jus, and then there are the kidneys which look beautiful but the chef may have them for his lunch - and he deserves it.

The farmer Johnathon James delivered them with his three little helpers. You can see here. 2 labs and a cheeky wee collie. Of course as the restaurant readied themselves for lunch service we were straight out with the camera. How cute are these wee darlings?

The big lab is half chocolate and thus a bit daft but what a beauty.
The collie is just a wee pup and potential super model and the other lab is staring right into the lens of the came just like an ad for L'Oreal because she knows she's worth it.

So this is new supplier relationship for us and we are hoping a long term one, after all, to us this is what it's all about. Great Scottish produce, seasonal, sustainable and frankly devine.

Now, where's the mint sauce?