Lamb

Cooked on the bone, naturally reared British lamb is a lovely sweet meat and there are so many interesting cuts to choose from, apart from the obvious chops, cutlets, leg steaks etc. It’s a real shame that butchers don’t make much more of special breeds, like Portland, Blackface, Herdwick and Manx Loaghtan. These not only make a restaurant menu or butcher’s counter look interesting, they each have a terrific, unique flavour of their own.

Other full-flavoured, naturally reared options are saltmarsh lamb from animals that graze on the drained Romney Marshes in Kent, and Shetland lamb from lambs that feed naturally on the island’s sea-washed pastures, heather-clad hillsides and seaweed from the shores.