Chef’s Choice: Simple Spiced Lamb Flatbreads

May 22, 2018ContributorFood

Chef’s Choice: Simple Spiced Lamb Flatbreads

May 22, 2018
Chef’s Choice

Simple Spiced Lamb Flatbreads

In 2015 the Pollock family at Ardross Farm Shop made the decision to bring sheep back onto the farm to sell alongside its award winning produce from the local area including the Gartmorn Farm Poultry and Puddledub Pork. They introduced a breed of sheep called Easy-Care which fitted in with the farm and their farming philosophies perfectly.

These sheep lamb themselves outside leading to a more natural and less stressful lambing, and are also wool shedding which means no shearing, again reducing stress on animal and farmer. The sheep are outside all year round on a purely grass-fed diet, and Ardross Farm cuts silage to feed the sheep in the winter when grass is in short supply.

All these factors ensures that the lamb they end up with is a delicious eating experience, and chef Iain’s youngest son has declared his dad’s Simple spiced lamb flatbreads as his favourite tea. An accolade indeed.

Recipe from Ardross Farm Shop

500g Ardross grass fed minced lamb

500ml Passata

1 tsp Cajun spice

1 tsp smoked paprika

2 cloves garlic, crushed

Salt and black pepper

To serve

Italian flatbreads

Fresh houmous

Fresh mint or basil


Brown the lamb mince in a pan then pour off any excess fat.


Add the garlic, cajun spice and smoked paprika to the pan and fry for a further minute.


Pour in the passata, lower the heat and simmer very gently for 10 mins, stirring frequently.


To serve, warm a flatbread for each person, spread with houmous and spoon on the mince. Sprinkle with torn mint or basil.