Scotch Beef

Scottish beef production is centred on the specialist beef breeds, such as Aberdeen Angus, Galloway, Charolais and Limousin. This and the unique environment in which their cattle are raised contributes to a product many connoisseurs and top chefs believe is the best in the world.

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Salt marsh lamb (also known as 'saltmarsh lamb' or by its French name, agneau de pré-salé) is the meat of sheep which graze on salt marsh in coastal estuaries that are washed by the tides and support a range of salt-tolerant grasses and herbs such as samphire, sparta grass, sorrel and sea lavender.

Depending on where the region is that the salt marsh is located, the nature of the plants may be subtly different. The marshes have never been fertilised or ploughed and because of the high salt levels there is no need to use any drugs or antibiotics.

Salt Marsh Lamb is recognised as a delicacy in Europe, especially in the Normandy Region of France. Areas where salt marsh lambs are reared in the UK include Harlech and the Gower Peninsula in Wales, the Somerset Levels and Morecambe Bay.