A TRADITION AT EASTER!
What does Easter mean for you?
If your age is still in single figures, it might mean more chocolate than you ever thought possible. For those of us who are a bit older, it often means we can look forward to local lamb being on the menu.
Easter lamb is a firm tradition in this country. And it’s heartening that so many of our customers are passionate about supporting local lamb farmers. But, while new season lamb is a seasonal ingredient in every sense of the word, great-tasting British lamb is actually available all year round.
Most UK lambs are born in spring and are ready for the food chain six months later, meaning summer and autumn is the most plentiful time for new season local lamb.
For British lamb to be available at Easter, it is usually old season lamb. That is not to say it is inferior in quality in any way – if anything, it has a greater depth of flavour and is just the thing for a slow roast.
Our local lamb comes from Todenham Manor Farm, where the lambs have all been outdoor reared naturally and in plenty of fresh air. It is this slow-rearing that leads to tender, top quality meat, so it doesn’t matter whether it’s new season, old season or hogget - you can enjoy delicious local lamb at any time of the year.
Did you know - a lamb stops being classed as lamb when its back teeth come through - after that it is classed as hogget. This usually happens around the time the lamb is one year old.