Spring lamb loin is one of the most tender and tastiest cuts available.  It is an ideal cut for roasting but having little fat at this time of you need to cook it carefully. A spring Lamb loin will make a superb Sunday lunch.

Spring Lamb is in season and now available in the shop. The popularity of Spring lamb is due to its delicate flavour and it’s succulent, tender texture. The younger the animal is the more tender the meat, milder the flavour all with a hint of sweetness.

These tips are based on serving 4 people allow about for 35 minutes for preparation and cooking.

Ingredients For Roasted Spring Lamb Loin

1 rolled Spring Lamb Loin from Morley Butchers  (900g to 1kg will allow for generous portions)

Two sticks of celery

I medium onion

1 large carrot

Sea salt and freshly ground pepper for seasoning

Cooking tips for Spring Lamb Loin

  • The first thing to remember when cooking spring lamb loin of  is to take the meat from the fridge before cooking. Leave at least one hour or more for the meat to come up to room temperature before you start cooking.
  • Heat you oven to 180°C/Gas mark 4 so that it will be ready for the lamb.
  • When at room temperature season the meat. Rub plenty of olive oil all over, then plenty of salt and pepper .
  • Heat some oil until just smoking ready to brown the meat on all sides. Take about 3 or 4 minutes. You will be able to see the meat cooking through towards the middle as you turn it. This will reduce the amount of time in the oven and keep it pink and tender.
  • Place the roughly chopped onion, celery and carrot into the bottom of a roasting dish and cover with water (or lamb stock if you have it a splash of red wine would be good too). Place a trivet on top – keep the lamb out of the water.
  • Put the lamb loin into the oven allow about 8 to 10 minutes. Test with a skewer after about 5. Remove and allow to rest – The meat will still continue to cook when resting.
  • The juice and vegetables remaining in the dish will make a very good gravy.

Spring Lamb In Season

Lamb does vary in its taste and texture, according to the age of the animal and what food it has been eating in particular as a grazing animal this will be the type of pasture. Spring lamb is available from early Spring until the Summer. Spring lamb is prized for its  tenderness and its more refined flavour. This is because it will not of had much time to graze and a significant proportion of its early diet will be milk. New season spring lamb should be cooked simply so the delicate taste is not overpowered. It is later in the year that lamb acquires a stronger more robust  taste.

Morley Butchers Will Source The Best Lamb Available

To bring you the best Lamb at all times of year we use a specialist Lamb supplier in London’s Smithfield Market. Availability and quality of grass fed lamb available is very dependent upon weather conditions in the early months of the year around the country. This will dictate the condition and supply of grazing which in turn will impact on the finished quality. We pick the best each time from around the UK.