Spring in to Spring with Lamb


Spring in to Spring with Lamb

Eating seasonally, when produce is packed full of flavour is without a doubt the best way for you to enjoy food at its best. Each month we will be highlighting what’s in season and also share one of our favourite recipes using some of these great ingredients. We hope that it’ll inspire you to get in the kitchen, start cooking and ultimately support great British food.

Our seasonal favourite, Lamb is beautifully fresh this season and makes an exceptional Easter Sunday treat for you and your family.

Well known for its delicate flavour and tender flesh, lamb is a sheep which is under a year old. Lamb is typically slaughtered between the age of 4 – 12 months to insure the meat is tender and succulent. As the lamb ages the more intense the flavour becomes, however the meat then also becomes a lot tougher, which many find unappetising.   

When buying lamb always make sure you buy from a reliable source which you trust e.g. the supermarket, a local butcher or a farmers market. If you do buy your meat from a local butcher or a farmers market, then you should be able to find out more about your meat; where it was reared, where it comes from and how it was slaughtered. Traceability like this is crucial in ensuring that the lamb you’re buying has been humanely treated whilst they were alive.

One of the best features of lamb is that there are many different cuts available, depending on how you want to cook your lamb. If you’re preparing a roast dinner the best cuts are, leg, breast, best end of neck (also known as rack of lamb), shoulder, saddle, rump and loin. For quick cooking, the best cuts are fillet, chump chops, loin chops, leg steaks, best end cutlets and butterflied leg. Or for slow cooking lamb, leg, shoulder, shank, neck and chump chops are amongst the best options. When choosing your cut of lamb always look for firm, fine-grained meat with a velvety texture, the meat should be moist rather than dry or slimy and the fat should also be a creamy white colour.

Lamb is an ideal piece of meat as it works well with a range of flavours, not just the traditional mint sauce. Generally the intense flavour of lamb is a great match for equally strong seasonings and aromatics. You could try rubbing lamb with spices such as cumin or try piercing the skin and inserting sprigs of rosemary in to the holes. You could even try marinating lamb over night to enhance the taste of the tender lamb. It’s tradition to have lamb on Easter Sunday so why don’t you round up your family and friends and try our Herb-Crusted Lamb with a Red Wine Reduction, a great little recipe that ensures your lamb is juicy, succulent and tender.  

Other seasonal delights include:

Vegetables: Morel, Radishes, Rocket, Spinach, Watercress, Wild Garlic

Fruit: Bananas, Kiwi Fruit

Fish and Shellfish: Crab, Sardine

Meat and Game: Lamb, Wood Pigeon