Lamb A Guide To Buying, Preparing and Cooking

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No other meat has such a connection to the seasons as lamb.

Traditionally roasted on Easter in the West, eaten by Jews in the Passover and used in ancient Chinese rituals it lends itself to any number of cuisines and flavour combinations.

Rack of Lamb

Lamb is the meat from a sheep under a year old, after that the meat is known as mutton and the animal as hogget. Contrary to popular belief spring is not the best time to eat lamb as they lack the required fat that is required for good roasting.

Whilst the premium cuts come from the leg, saddle and best end the cheaper cuts can be equally as delicious. The shank and middle neck are perfect for slow cooking, the shoulder for roasting and combinations for mince much loved in shepherd’s pie, patties, sausages and moussaka.

Lamb seems to taste good with just about anything, it can take on strong flavours and keep its identity, think of garlic, rosemary, cumin, mint, thyme and anchovies and you get the idea. When roasting, allow the meat to rest and serve medium rare leaving the vegetables to finish cooking in the wonderful roasting juices. Try marinades of Italian, Moroccan or Indian flavours then barbeque or pan fry and serve with simple salads and breads.

Buying Lamb
The Cuts