Lamb

Appears in

Published 2008

About

Lamb eaten in autumn, born in March and grazed on summer’s grasses, is far more flavoursome than the Easter table lambs that require endless processed feed, warmth and husbandry through the mean months - hence the price.

For me, the cut to make a beeline for is the shoulder. A little fattier and harder to carve than a leg it may be, but cooked well it can be deliciously tender, pale and sweet. The shoulder responds well to a long, slow cook or briefer treatments over hot embers.

In fact, any part of the top end of a lamb, such as the breast or neck, is very versatile, keeping me awake late in semi-conscious cooking delirium, thinking of ideas when I should be counting sheep.