Cooking Easter Lamb

Easter Lamb is traditional and very delicious. We’ve put together our top tips for different cuts of lamb, along with our tried and tested recipes to give you lots of spring inspiration.

Shoulder of Lamb

Loosen the bones and marinate the lamb in olive oil, garlic and rosemary overnight. Cook on a low heat for around 6 hours. This will make the shoulder melt in your mouth and leave it incredibly succulent.

Loin of Lamb

Bone out and stuff the loin with lamb mince and stuffing mixed with a bit of mint jelly, roll & tie up and slice up about an inch and half thick. Grill or slowly pan fry for the best taste.

Lamb Rump

Roast your lamb rump, slice and serve with mint sauce, fresh veg and new potatoes. Be careful not to overcook them!

Breast of Lamb

Bone out – or ask your butcher to do this for you. Smear the breast with mint-jelly and add sausage meat. Roll this into a sausage-shape and roast slowly. Slice the roll to serve.

Neck of Lamb

This is a great recipe for a slow-cooker. Using a large casserole pan, place four thick lamb neck steaks with onions, garlic, parsnips, small Cornish potatoes and some fresh rosemary. Cover with stock and let your slow-cooker do the work! Perfect.

Pop into our Farm Shop to pick up your joint of Easter Lamb!