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Skewers of Organic Lamb in a Sulwath reduction (serves 4)

Ingredients :

  • 45g Scottish lamb gigot, cubed.
  • A few sprigs of fresh rosemary.
  • 8 shallots, peeled and halved depending on size.
  • Approx 100g button mushrooms.
  • 1 green pepper cut in chunks.
  • Freshly milled pepper.
  • 30mls (2 tblsp) olive oil.
  • 1 bottle Knockendoch Sulwath Ale.
  • Galloway Lodge Poachers Pickle.
  • 8 skewers.

Recipe :

  • If using wooden skewers, pre-soak to prevent charring.
  • In a bowl allow lamb, mushrooms, pepper, rosemary & shallots to marinade in olive oil. Leave for 15mins to absorb flavours.
  • Thread lamb & vegetables onto skewers & pre-heat grill pan. Lay skewers on pan & sizzle for 10 minutes until almost cooked.
  • Deglaze pan with half the ale & allow to simmer & reduce. Add a teaspoon of corn flour dissolved in ale to adjust consistency if required. Bring to the boil prior to serving to cook out added flour.
  • Serve lamb skewers with local potatoes, seasonal vegetables & Poacher’s Pickle.



We arrived after coming down from the highlands to be met by Richard, and shown to a sumptuous HUGE bedroom with wonderful canopied bed, and a room the size of a dance hall with amazing decor. Seeing the rest of the farmhouse with dining room, sitting room, snooker room was fantastic. Great selection of drinks in the honesty bar, and the breakfast was....huge! A fantastic evening and stay all round, can't recommend this place enough. Will definitely be back soon.
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