Seasonal Spring Lamb is back in the shop. Sweet tender and very delicious, lamb at this time of year is a real treat. British spring-born lamb comes is at its peak seasonal best from around mid-June and into September.

About Seasonal Spring Lamb

The definition of Spring lamb is an animal that is under a year old. Traditionally these lambs are born in late winter in order to be ready to eat the new spring grass as soon as they have finished their mother’s milk. Young lambs depend on milk from their mothers to get their essential nutrients however they will start to feed on grass after about three to four weeks of age. It is is this combination diet of fresh new grass and milk that gives such a delicate taste and texture. Spring lamb is dependent on the local weather conditions that will control when the grass starts to grow and the animals can be let out onto the pasture. Usually the the earliest supplies will come from the warmer South west of the UK and further north as the year progresses. 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.