By gum, do those little lambs taste good. Make the most of such tender meat with one of our top five recipes - we promise you'll be baaaa-ck for more.
The hearty one
Chunks of fatty lamb, tender carrots and buttery tatties, wading in a dark ale and bay leaf broth… this is food just like mother used to make. Valentine Warner fries his seasoned meat in butter to make his lamb stew even cosier (pictured above).
The leggy one
On a Provençal stroll one morning, chef Daniel Galmiche stumbled across a lavender field and, amazed by the aroma, picked all he could, took it home, and made roast leg of lamb with garlic and lavender. The result? One of the most aromatic roasts in our collection.
The wellington one
A cracking centrepiece to any dinner party, Mark Sargeant’s lamb wellington encases tender canons in a rich ‘duxelle’ (mushrooms sautéed in butter) and all-butter puff pastry. Patience and a good egg wash are the keys to a successful wellington, so make sure you have both!
The Indian one
Little spiced balls made from minced lamb, chilli, fresh herbs and a dollop of Patak’s Balti Paste make perfect party nibbles – make them in advance, before the crowds arrive. Remember to jazz up your lamb koftas with a side of homemade green apple raita.
The crusty one
Calling all pie fans: have you ever tried adding fruit to your filling? Slices of pear to complement the meat, perhaps? She who dares wins, as Lotte Duncan proves with her fruity lamb pie recipe, based on very old English flavour pairings. You might even find a cranberry in there, if you’re lucky...
How do you take your lamb? Let us know in the comments box below.
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