If you can't stand the bleats get out of the kitchen, but we love the delicate flavour of spring lamb.
History
You may find sheep in just about every country on the planet, but there's something about spring lamb that's ingrained in Britain's bucolic, culinary history.
Lamb is the only farmed animal in the UK that's at the mercy of the seasons. Spring lamb season runs from May-October but the earlier spring months are when British lamb is at its most succulent and its flavour at its most subtle (partly down to their impressive consumption of fresh grass). If you prefer your lamb to be more flavourful and robust, embrace what's on offer in the later months, around late summer and autumn.
Yes, you can import it from New Zealand year-round, and they have a lot to export – there are 10 times as many sheep in New Zealand as there are people, but if you can get your mitts on home-grown lamb, then your tastebuds will thank you – and you'll make British farmers happy too.
Nutritional content
Lamb is abundant in nerve-friendly B vitamins, iron and zinc and although it's not the leanest of meats, it contains healthier, unsaturated fats as well as saturated.
Buying lamb
Try to buy lamb from a reputable butcher or local market; if it's been sourced locally so much the better, athough Morrisons will be the first major supermarket to sell 100% fresh British new season spring lamb. The meat should be pinkish and firm but springy to the touch. Shoulder is cheaper than leg.
Storing and cooking
You can keep lamb in the fridge for up to 2-3 days, but freezing and certain methods of cooking can dry it out, so we recommend slow-cooking on a moderate heat and casserole recipes.
Cooking suggestions
Roast spring lamb with a few herbs; avoid heavy or spicy recipes that will overwhelm the flavour. Or make a stew with light, fresh seasonal vegetables. If you're roasting or barbecuing, baste regularly and leave to stand for a few minutes before serving.