Forum Topic

Spring lamb

When does new spring lamb begin to appear in our local butcher shops?  Is it likely to be expensive?  What's the best way to cook spring lamb?

Gerry Tan ● 6829d12 Comments

Slowly roasted with lots of rosemary! I don't eat lamb myself but my boyfriend loves it. Another one is lamb shank cooked in our slow cooker (meat seems so much better cooked this way), the meat just falls off the bone. Would work well with a joint of lamb.

Emma Daniels ● 6829d

Watched Jamie O the other day cooking shoulder of lamb with rosemary and garlic at 170C for 4 hours, end result looked delicious, you could almost smell it !

Pat Kingham ● 6828d

Emma and Patricia, your cooking suggestions sound delish! But when exactly will new season Spring lamb hit the market? Ain't seen none at Richardsons yet. No a word of it on Google either. Any idea?

Gerry Tan ● 6828d

"No a word of it on Google either."I found several interesting articles on a UK search for "new season spring lamb".  Basically, you won't get decent spring lamb until they've had a chance to fatten up on new season spring grass.  So there should be some around in March from South West England, but it will be expensive until supplies are more plentiful.  Personally I always think that Welsh lamb has more flavour.A couple of articles said that in the early spring, hogget would be a better choice.  Hogget?  No, I hadn't heard the word either.  Apparently it means a lamb that's over a year old.  Not sure if my butcher (Mackens in Chiswick) stocks it - will have to ask.

Richard Jennings ● 6827d

Most interesting - never heard of hogget before - thanks.

Gerry Tan ● 6827d

Hoggetn. boar in its second year; year-old sheep or colt; fleece of year-old sheep.© From the Hutchinson Encyclopaedia

Graham Weeks ● 6827d

So how old does lamb(hogget) have to be before it's called mutton?

Gerry Tan ● 6827d

Wiki saysThe terms lamb, hogget or mutton are names for the animals or meat of a domestic sheep. The meat of a sheep a year old or younger is generally known as lamb, whereas the meat of an older sheep is either hogget or mutton depending on its age and characteristics. All of these are known generically as sheepmeats.The meat of a lamb is taken from the animal between one month and one year old, with a carcass weight of between 5.5 and 30 kilograms. This meat generally is more tender than that from older sheep and appears more often on tables in some Western countries. Hogget and mutton can taste more flavorful than lamb because they contain a higher concentration of species-characteristic fatty acids; some prefer the stronger flavour of older animals [1]. Hogget and mutton also tend to be tougher than lamb (because of connective tissue maturation) and are therefore better suited to casserole-style cooking.

Graham Weeks ● 6827d

For new years eve I marinaded some lamb overnight in lemon juice, rosemary and shallots (left in the shed rather than the fridge - for reasons of room but the slightly higher temperature seemed to make it nicer) - then cooked very low temp (100ish) for about 5 hours.  I roasted it on one of those dishes that lifts the meat up of the base of the pan so the juices run out.Left a meat probe in there and took it out when it got to about 60c.  It was sooooo tender and yummy - I'm hungry even thinking of it now.The digital meat probes cost about twenty quid in whisk or that cookware shop by the cake shop on Ealing Broadway - absolutely invaluable for cooking lamb and beef so they're really tender.I think it's a while until it comes along - but if you ask the guys in Richardsons they'll surely know.

Leon Markham ● 6826d

Gerry, for info on all aspects of Lamb, Hogget & Mutton read Hugh (off the telly) Fearnley-Whittingstall's book "The River Cottage Meat Book" or visit http://www.rivercottage.netHugh is/may be descended from Dick Whittington and I think one of the best telly chefsIain

Iain Muir ● 6826d

Leon, your way with riasting lamb sounds absolutely delishioso! We've never done slow low temp cooking before and we've never had a meat probe - think we'll invest in one. Thanks.I'll ask those pleasant blokes in Richardson's about when they expect the first of their new season Spring lamb! Thanks.

Gerry Tan ● 6826d

Iain, I spied Hugh Fearnley-Thinngypoos cookbook in Waterstones recently. I'll persuade my better half to give it me for my next birthday present - thanks.Agree, I like Hugh F-W. I like his "no nonsense" approach to the kitchen and his lifestyle too. Splendid fellow!  ;-)

Gerry Tan ● 6826d