Lamb is available all year round but Scotch Lamb is seasonal because it’s a natural product. It is at its best from July to September. Hogget (mature lamb) are ready from the 1st January. Both types of lamb are equally delicious but different.
Spring Lamb means lamb born in spring, these lambs are available on shelf in the Autumn. Lamb has pinky, rosy coloured flesh that is meltingly tender and more subtle than darker-fleshed lamb available from January.
Autumn lamb is available until the end of October. It tends to have more flavour than spring lamb owing to the maturity of the meat. It is the perfect partner to other winter produce such as orchard fruit and root vegetables.
A butterflied boned leg of lamb cooks wonderfully on the barbecue for late summer days. Autumn lamb should be readily available from butchers and supermarkets. Look out for bright red meat and white fat as a sign of freshness.