Best Butchers in London – Award Winners

Shane Holland Executive Chairman of Slow Food UK visited Morley Butchers in Crouch End to present the 2015 London Best Butchers award. The Slow Food London Awards are a real seal of approval because the entrants and the final winners are all selected by London food shoppers.

Now in their third year these awards were created by Slow Food London to support and highlight the growing number of quality food retailers and producers within London which are the polar opposite of supermarkets .

In their awards statement Slow Food London said “The London Best Butchers award to Morley Butchers recognises excellence in their butchery, time-honed skills, as well as their impressive range of game and quality meat.”

“We are so pleased to have won this award for the second year,running, particularly as it is based on votes from our customers. A huge thank you to them for their support and enthusiasm for our products and what we do in the shop.”

Andrew Beresford – Morley Butchers

Slow food Best Butcher Award

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Spring Lamb Season

//Spring Lamb Season

Spring Lamb Season

The  Spring Lamb season has begun and the sweet, tender and very delicious lamb is back in the shop. These delicate flavours are a real seasonal treat

About The Spring Lamb Season

Spring lamb is by definition an animal that is under a year old.  Typically these younger animals are those born in late winter and once they have finished with their mothers milk at about three to four weeks they are ready to get out in the fields to eat the new spring grass. It is is this combination diet of fresh new grass and milk that gives such a delicate taste and texture.

When the spring lamb season start will dependent on the local weather conditions around the UK. Warmer spring weather will dictate when the grass starts growing and when the animals can be let onto the pasture. In a typical year as you might expect the first supplies come from the warmer South west of the UK and then further north as the year and the spring weather advances. At Morley Butchers we avoid some of the earliest Spring Lamb as much of it has been reared entirely indoors so lacks the flavour and texture that comes from being outside and with greater variety of diet.

We aim to source the best Lamb whatever the time of year. To do this we use a specialist Lamb supplier in London’s Smithfield Market who will select the best available at any time. You can see more about our lamb here. We also have a useful guide to the different Cuts of Lamb that explains  how to get the best match for the recipe you want to cook or how much you want to spend.

Cooking Seasonal Spring Lamb

You can recognise the seasonal spring lamb by the paler pinker flesh and softer whiter fat. This fat coverage is important as a small quantity enhances the succulence and overall flavour of the lamb during cooking. We suggest that seasonal spring lamb should be cooked simply (grilling and roasting) so the delicate taste is not overpowered.

It is later in the year that lamb acquires a stronger more robust taste rewarding slower cooking techniques such as braising and stews. The meat becomes noticeably darker as the animals age.

By | 2017-04-18T16:13:17+00:00 April 18th, 2017|Categories: Lamb|Tags: , |