Get the low-down on British lamb

Rich and fragrant, this classic roast is packed with the flavours of spring

A crisp and succulent leg of lamb studded with garlic and rosemary sprigs, on a bed of dauphinoise potatoes, drizzled with a spoonful of mint sauce. For many of us, it’s an all time favourite meal – roast lamb conjures the essence of springtime and Easter feasts.

Lamb is the only widely-farmed meat that is seen as inherently seasonal, despite the fact that it is available for two thirds of the year. In fact, farmers need to use deliberate breeding methods to ensure lambs are born and matured in time for Easter, which is much earlier than if they were left to grow naturally. ‘Lamb’ refers to meat of an animal between four months and a year old – so Easter lambs are in fact born in the depths of winter.

After Easter you’ll start to find more natural, new season lamb appearing at the butchers – which has the added flavour benefits of being reared on grass rather than winter feed concentrate. By June, Welsh hill lamb will be in season and as the summer progresses herds from higher more northerly areas come into their peak as well.

What does it mean?

• Milk-fed: extremely young lamb between 4-6 weeks old, prized for its fine texture.
• Spring lamb: born in the winter, in time for the Easter market.
• New season lamb: ready for slaughter in early summer having been born in spring. Aged between 4 months and one year
• Saltmarsh lamb: Reared on coastal marshes with high salt content, which is thought to retain moisture in the meat. Comes into season in June or July after grazing through the spring months.
• Hogget: Lamb that is over one year but younger than 18 months.
• Mutton: Older than 18 months, with a rich more gamey flavour.

Three unusual ideas with lamb:

The richness of lamb works well in risotto, or even arancini – deep fried risotto balls. Match with an unctuous tomato chutney for full impact!

Anchovy and roast lamb is a great flavour pairing. Make small incisions in the joint and stuff with garlic, rosemary sprigs and an anchovy, before roasting.

The fragrant combination of cinnamon and fennel seeds make a surprisingly delicious backdrop for lamb’s distinctive flavours. Mix with oil and run the spices over your joint halfway through cooking.