Choosing Lamb

Modern methods of breeding and farming have improved the taste and texture of lamb and fulfilled the demand for leaner, less fatty cuts. Meat from milk-fed baby lamb is very pale and looks similar to veal; meat from sheep less than a year old (spring lamb) has slightly darker pink flesh with a delicate flavour. Although not readily available, mutton (meat from sheep over two years old) has a stronger more gamey taste and darker coloured flesh.