Highland Beef Roast

Hi Everyone,

Happy New Year! I know a huge number of you will be looking at diet plans and thinking salad, water and courgette spaghetti but quite honestly, when I look out of the window all I can think about is how much I want a warming plate of comfort food.

What to do? Well, here in Perthshire we’re blessed with Borland Farm’s amazing Highland Beef and as a lifelong fan I thought this just might be the answer to our January dilemma.  Highland Beef is significantly lower in both fat and cholesterol than traditional beef and has higher levels of protein and iron (both of which you need for a healthy mind and body.)  

Vegetarians should look away now, as this the bit where I explain why this beef tastes so darn good!  These gorgeous big Highland Coos are hardy animals who are unselective in their grazing and foraging habits.  As well as providing the natural diet, conservation authorities have confirmed this also enhances the flora on hill ground, improving the habitat for wildlife.

At Borland Farm in Perthshire, the Highland Cattle selected by Ken Headsbeath are reared outdoors all year round without prophylactic chemicals or intensive practices. He allows them to mature at a much slower rate than those destined for the commercial markets and this, along with the ability to roam freely, ensures their meat is remarkably lean and well-marbled providing a delicious taste, tenderness and succulence.

We’ve selected a sirloin roast which is amazing as a mid-week or Sunday dinner but can also be served cold with salad and fermented veg if you’re determined to do the January thing!

You can buy your Highland Beef from Highland Drovers at their butcher shop in South Street, Brig Farm Shop and Perth Farmers Market on the first Saturday of every month.

As always, please do send us your photographs and share your ideas for adding to Gill's recipe. We'd love to use them in our new Perthshire gallery section. Tag them #PerthLoveFest and we'll scatter them around our own social media. 

Nicki X