Hebridean Roast Lamb

Preparation info

  • Serves

    6-8

    • Difficulty

      Easy

Appears in

A Taste of Scotland’s Islands

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

  • About

This recipe is from Hamish Taylor from Flodabay eastern Harris. He says it is nothing new but is his family favourite. The final taste (and smell) of roast lamb is significantly influenced by what it has been fed on, according to Hamish: he finds that lamb raised on heather or heathland (part grass and part heather) is far tastier than lamb raised on grass alone.