So I am in Edinburgh delivering my Native Shetland Lamb to L’escargot Blanc. In the course of my conversation with Chef/Patron Fred Berkmiller he invites me to come into the restaurant one afternoon to talk about the lamb I supply with a food writer whist he cooks it. And I would get to taste the results.
An offer I could not refuse!
It turned out not to be plain sailing. With plenty of notice I was able to organise my delivery schedule to finish the day’s lamb deliveries by lunch time. The first hic-up came when the batch of 38 lambs gathered to select the week’s orders unexpectedly only contained 7 ready to go. So we had to go out and gather another batch to make up the numbers. I should mention that I only send to the abattoir lambs that are pre-ordered, and I have to pre-book the abattoir as they are working at full capacity at this time of year. Then a force 9 gale in the North Sea stopped the ferries sailing for two days which meant that my lamb and I were still in Shetland on the day of The Great Native Shetland Lamb Cook Off. There’s nothing I can do about the weather so I assumed I had missed an opportunity.