Ardross Lamb Brochettes by Claire Pollock of Ardross Farm Shop, by Elie

Ardross Farm Shop is a family-run award-winning business nestled in the East Neuk of Fife.

Located between Elie and St Monans, the shop aims to reconnect customers with fresh, local produce offering inspiring food from the farm, the local area and Scotland’s wonderful natural larder.

As well as an abundance of homegrown fruit and vegetables, Ardross is offering its new home-reared lamb this spring.

Ardross opened its doors in 2005 and has gone from strength to strength so much so that in 2014 it was awarded Farm Shop of the Year.

Ardross Farm Shop will be taking part in the Crail Food Festival which takes place from June 10-12. Find out more at

This recipe can be cooked under a hot grill or, if the weather is kind, on the barbecue. Serve with new potatoes and a green salad.

Serves 4


500g Ardross lean chump chops, diced

2 tbsp rapeseed oil

1 tbsp balsamic or red wine vinegar or Little Herb Farm Fruit Vinegar

1 tbsp Ardross fresh rosemary, chopped

2 cloves smoked garlic, crushed

1 tbsp Ardross fresh parsley, chopped

Wooden skewers


1 Soak any wooden skewers you are using to prevent them charring.

2 Put the oil and vinegar into a zip top freezer bag, or a non-metallic bowl with cover. Whisk lightly together, and stir in the chopped rosemary and garlic.

3 Add the diced lamb, and stir or squeeze the bag gently to ensure marinade covers all the meat.

4 Leave in the fridge to marinade for at least two hours.

5 When it’s time to cook the brochettes, pre-heat the grill and thread the meat onto bamboo or metal skewers.

6 Cook on the barbecue or under the grill until the corners of the meat begin to crisp and darken.

7 Serve sprinkled with chopped parsley.

In association with Taste Communications.