Spring Lamb

April see the arrival of one of the greatest foods produced in the UK, and one of the few farmed meats in which seasons really matter: new season’s lamb, or spring lamb as it is regularly called. The strong taste and relatively dark, chewy flesh of the previous months’ lamb, from animals around a year old, gives way to pink, tender meat with a delicate flavour that is even appreciated by those who think they don’t enjoy lamb.

Much of the best lamb comes from the southwest counties of England, and of course from Wales. These will be among the first areas supplying butchers with new season’s lamb. Although there may be some available in supermarkets, it’s worth seeking out small specialist suppliers. They may be a little more expensive, but the quality of their meat is so often far more superior. With a product of such distinction as lamb, it is worth the effort to find the best. Butchers selling direct from a farm, or a group of local farmers selling through a farm shop, are often the best source of purchase. We have our own local butcher, whose abattoir almost backs onto our house. We also have a friend, a fairly local farmer, who supplies lambs to the abattoir, and as we witnessed the lambing this year, we may have even seen some of the lamb we buy coming into the world. Knowing where your meat comes from makes it even more appealing.

If you like to inspect the meat before purchase, choose lamb with a subtle pink lean meat and little fat with a creamy ivory shade, rather than yellow. The delicacy of spring lamb, and the cost, makes it more suitable for fairly simple treatment, which allows the quality of the meat to be made evident, although I believe lamb always requires good seasoning to bring out its amazing flavour.