If we want to be healthy, we have to learn to cook (Raymond Blanc)There are around forty-four million sheep in the UK national flock including about fifty pure breeds and three hundred crossbreeds. Over twenty-two million are lambs under one year of age whilst seventeen million are breeding ewes. Most sheep are slaughtered as lambs.
Lamb is meat from sheep less than one year old. Most are brought to market at about six to eight months old. If the phrase "Spring Lamb" is on a meat label, it means the lamb was slaughtered between March and October. The term comes from the past when lambs born in harsh winter weather would have little chance to survive until the next year. Today with more protected farming conditions, enjoying lamb is not confined to a particular season of the year.
Mutton is meat from sheep more than a year old. It is likely to be less tender than lamb and have a stronger flavour.
Cooking Lamb
The method of cooking lamb is largely determined by the cut of lamb to be cooked. For example, tender (and generally more expensive) cuts of meat benefit from fast, high heat cooking while tough cuts benefit from a slower and longer cooking methods.
Lamb Fillet End of Leg
French Trimmed Rack of Lamb
Lamb Leg Steaks
Butterfly cut Leg of Lamb
Lambs Liver
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