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How to Choose Lamb

Appears in
Keeping it Simple
Keeping it Simple

By Gary Rhodes

Published 2005

  • About

By its nature, lamb is a free-range beast, which is why it has remained one of our tastiest meats.

New season lamb comes in around Easter, but often it isn’t at its best until late summer. Easter lamb is young, fresh and lively, but as the months go on, the flavours become richer. New season lamb also has a very low fat content, while summer lamb is much more fatty and flavoursome.

Buy fresh lamb when you can rather than frozen. If you eat it at its seasonal best, it will always be available fresh.

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