Buying Lamb

Spring lamb is usually butchered at 3–5 months and, despite the name, is now available all year round in most countries. Milk-fed lamb is very pale (and expensive). Lamb should have a healthy pink colour with waxy, dry, firm white fat. The meat from older sheep, either called hogget (up to 20 months) or mutton (30–40 months) is darker and stronger flavoured. Cheaper cuts tend to need longer, slower cooking and will not benefit from quick grilling or pan-frying.