Beyond Beef: Scottish Lamb Chops and Other Steakhouse Classics
The New Steakhouse Story
The steakhouse has long been associated with beef, serving ribeyes, porterhouses, and New York strips. However, things are changing. Discerning diners are now opting for something different: lamb chops. And not just any lamb — Scottish lamb.
Why Scottish Lamb Stands Out
Scottish lamb is special. Raised in the misty moorlands and coastal pastures of the Highlands, it has a unique flavor. The animals graze on wild heather, salt-kissed grasses, and mineral-rich soil. This results in meat that is tender, herbaceous, and rich — unlike beef.
A Steakhouse Menu Expanding Beyond Beef
Steakhouses aren’t abandoning beef. Instead, they are adding worthy companions. Scottish lamb chops, dry-aged duck breast, and wood-fired fish are now sharing the spotlight. This makes the dining experience more diverse and exciting.
Why Scotland Changes Everything
Scotland’s lamb is revered. The country’s geography plays a crucial role in its unique flavor. Atlantic winds, heather-covered pastures, and cool temperatures produce meat that is tender yet full of character. It is a cut above other lamb varieties.
The Perfect Way to Cook Scottish Lamb
Scottish lamb chops require careful cooking. They have a narrower window of perfection compared to beef. The ideal cooking range is medium-rare to medium (130–140°F). If overcooked, they lose their tenderness and rich flavor.
The Essential Scottish Lamb Cuts
Here are the key cuts of Scottish lamb:
1. Loin Chop
The finest cut, with both a firm loin and a tenderloin. Great for grilling.
2. Rib Chop (“The Lollipop”)
Frenched and juicy. This cut is packed with flavor.
3. Shoulder Chop
Not as pretty, but flavorful. Best for slow cooking.
4. Saddle Chop
A double loin chop, ideal for special occasions. Big, flavorful, and unforgettable.
Other Steakhouse Classics Worth Exploring
Lamb is the star, but other non-beef dishes shine too. Cold-water lobster tail, Colorado rack of lamb, and heritage pork tomahawks all complement the menu. These dishes deserve a place alongside the beef.
Pairing Scottish Lamb Chops Masterfully
Scottish lamb pairs well with both wine and sides:
Wine Pairings
Côtes du Rhône Rouge or Aged Rioja Reserva complement lamb’s herbal and mineral flavors.
Food Pairings
Serve lamb with charred aubergine purée, salsa verde with anchovy, or caramelized onion & date jam for a perfect match.
Why It Matters Beyond the Plate
Choosing Scottish lamb supports sustainable farming. It reflects the dedication of farmers in Scotland. They select breeds carefully and manage their land with care. This choice makes a meaningful impact.
Tartan of Redlands
Founded on April 15, 1964, Tartan of Redlands is a local favorite known for its classic steakhouse fare and welcoming atmosphere. The restaurant was established by the Ctoteau brothers—Velmer, Al, and Art—with the goal of providing delicious meals and exceptional service.
Ownership has evolved over the years, with Larry Westin joining the Ctoteau family in managing the restaurant and later passing the baton to Larry Westin Jr. after his death in 2003. In 2015, Jeff and Lisa Salamon became the current owners. Jeff, a Marine Corps veteran from Boston, upholds the restaurant’s commitment to loyalty, tradition, and community.
The menu features popular steakhouse dishes, including the famous Saturday prime rib, premium steaks, and the signature Redlands Tartan Burger, complemented by a full bar. Known as the “Cheers of Redlands,” Tartan offers a relaxed environment and exceptional service, making it a cherished spot for locals year-round.
