Lamb

Irish lamb particularly has a wonderful flavour because most is still reared naturally outdoors on grass and, in the case of my butcher, on old pastures full of herbs and wild flowers. I’ve discovered that the flavour of meat comes not only from the breed of animal and the way it is reared, but also from what the animal feeds on. There are still local butchers who choose their own meat and understand about flavour, so shop around, and when you find a really good butcher ask him to point out the various cuts of meat to you because it’s absolutely vital that you ‘know your meat’. Otherwise, human nature being what it is, you may just be taken advantage of. When you do get a particularly good piece of meat, don’t forget to tell your butcher it was good and then he will know that you’re really interested and you will get an even better piece the next time.