Pick from a range of interesting facts and detailed information about Scotland and the Scottish people.
Scotland is known the world over as a place of history and heritage as well as cutting edge art and culture
Study in Scotland and you will benefit from world-class teaching developed over centuries.
Live & Workin Scotland
Key information on the practical aspects of moving to Scotland and where to get advice. Plus read about the experiences of people who have moved to Scotland from all over the world.
Scotland is renowned across the globe for its rich culture and heritage, and its contribution to the world past and present. From its thriving contemporary arts and music scene to its achievements in industry, medicine, science, law and literature, Scotland's story is one of immense achievement
Roast shoulder of lamb with potato and onion
1.5 to 2 kg shoulder of lamb trimmed of any excess fat
1 tbsp olive or vegetable oil
4 medium onions, sliced
4 cloves garlic, crushed
2 sprigs fresh rosemary, chopped
2kg potatoes, peeled and thinly sliced
1 litre lamb stock
Preheat the oven to 240°C/475°F/Gas mark 9. Season the lamb with freshly ground pepper and roast in a medium roasting tray in the preheated oven for 15 minutes. Lower the heat to 180°C/350°F/Gas mark 4. Remove the lamb from the tray and pour off the excess fat.
While the lamb is roasting, heat the oil in a pan, add the onions and cover and cook for 5 minutes till soft. Remove the cover from the pan, add the garlic and rosemary and cook for a further 5 minutes. Remove the onions from the pan.
Lay a layer of potatoes into the roasting tray and lightly season with black pepper. Lay 1/3 of the cooked onions onto the potatoes, repeat this process until you have three or four layers of potatoes and onions.
Bring the lamb stock to the boil and pour over the potatoes, press down with a spoon till the potatoes are all submerged.
Place the lamb on top and return to the preheated oven and continue to cook for 3 hours.
The lamb should be meltingly tender and the potatoes and onions should have absorbed the stock and lamb juices.
Serve with Scottish seasonal vegetables of your choice – most types of cabbage, kale, broccoli, cauliflower and carrots are in season in November.