Spring lamb is now in season, so it's time to enjoy it! Our lamb is 100% British and supplied to us by farmer David Pengelly. To make the most of it, Roy Craven, our resident Market Street meat specialist, gives us his top five tips for a perfect piece of lamb.
When roasting your new season lamb joint, take care not to overcook it. Spring lamb should be cooked just to the point where the juices run clear but the inner meat is pink and succulent.
Spring lamb shank makes for a delicious and economical mid-week meal. Slowly braise the lamb shank, add a generous spoonful of garden mint to your gravy and serve with Jersey Royal potatoes and fresh broccoli.
Save the strong flavoured herbs to more mature meats. It only takes a little light seasoning to bring out the superb taste of new season lamb.
For a perfect addition to a finger buffet spread or a quick and tasty snack, slice a breast of new season lamb into individual ribs, cook until crispy and then season with salt and pepper.
Make the most of spring lamb chops by letting them cook slowly over your barbecue. Brush them lightly with olive oil during cooking to prevent the meat from drying out.
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