- 2 May 2017
It's a great time for Spring lamb at the moment as in May and June lamb is at its most tender, and the flavour develops a little more as the season progresses. Spring lamb is fantastic for roasting simply with garlic and herbs (remember to allow the meat to stand for at least 15 minutes after roasting), or mix up a simple marinade for some lamb chops and get them on the barbie if the sun comes out!
Ask one of our market butchers about the source of the lamb and look for firm, pinkish meat with creamy white fat which should give you the best flavour and texture. Nutritionally lamb is a good source of zinc, iron and B vitamins. It is relatively high in both saturated and unsaturated fats (roughly two to three times that of beef). It can be kept in the fridge for at least a couple of days - and generally the larger the cut the longer the meat will keep.
We know they love it on the other side of the planet - there are around 10 sheep per person in New Zealand and they are the world's biggest consumers of lamb, eating around three times as much as us Brits.