Top 7 Scottish Meat Dishes

Known in full as stoved tatties, this Scottish one-pot dish of potatoes slowly stewed with onions, carrots and meat like mutton or beef was traditionally prepared to make use of the Sunday roast leftovers. Stovies come in two versions: the simpler barefoot or barfit stovies are made solely with potatoes and onions stewed in roast dripping, whereas the so-called high-heelers include plenty of meat. In Aberdeen, stovies are traditionally served with oatcakes and milk.Expand

A true Scottish classic and the country's national dish, mince and tatties are regularly eaten throughout the year in Scotland. Although there are many variations, the dish is traditionally made with ground beef (mince) and potatoes (tatties). Ground beef was usually made from low-quality cuts of beef, allowing the hard meat to soften through grinding, masking its inferior quality in the process. The beef is stewed with a variety of vegetables such as carrots and celery in a thick gravy, while the potatoes are usually mashed with the addition of cream and butter. Even though it is an inexpensive comfort food, mince and tatties have beaten gourmet dishes such as sirloin steak, haggis, and smoked salmon in a poll of the country's favorite dishes.Expand

Lorne sausage is a Scottish favorite made with a combination of ground beef, rusk, and various spices such as nutmeg, cilantro, and ground black pepper. However, it is technically not a sausage – the combination is tightly packed in a rectangular tin and left to set in the refrigerator. It is then sliced into square pieces which are fried or grilled. Although the exact origins of lorne sausage are still murky, it is believed that the dish was named after the region of Lorne in Argyll. Nowadays, the sausage is incorporated into sandwiches or served as a part of the Scottish version of the full breakfast.Expand

Kilmeny kail is a traditional dish originating from the Kingdom of Fife. The dish is made with a combination of rabbit, bacon, greens (cabbage or kale), and salt. The rabbit is cleaned and cut into pieces and then simmered with bacon in a big pot for two to three hours. Once the meat is cooked, cabbage or kale are added to the pot and the dish is simmered for a few more minutes. The rabbit and bacon are removed and served separately. Some of the meat is chopped and used as a garnish for the soup that's seasoned with salt and pepper before serving. Kilmeny kail is traditionally served with oatcakes.Expand

Scottish rabbit curry is a traditional dish originating from Scotland, but it’s prepared throughout the United Kingdom. It’s essentially a British rabbit stew with added curry. The list of ingredients used to prepare the dish includes rabbit pieces, bacon, flour, butter, curry paste, chicken stock, onions, celery, mushrooms, and salt. The meat is browned in a pan, set aside, and the bacon is then sautéed in the same pan. What follows is the addition of flour, curry paste, and chicken stock in order to make a thin sauce. The heat is reduced and the rabbit pieces are added back to the pan with the mushrooms, celery, and onions. The curry is cooked until the onions become tender, the sauce thickens, and the meat is fully cooked. Once done, Scottish rabbit curry is traditionally served warm over basmati rice.Expand

Red pudding is a traditional meat pudding made with selected cuts of pork, suet, fat, and a variety of spices and seasonings. The sausage-like concoction is sliced, then either fried or battered and deep-fried. In some parts of Scotland, it is typically served in chip shops as a substitute for fish. Red pudding can also be used in sandwiches, and even as an unusual topping on homemade pizza.Expand