Traditionally, we eat roast lamb for Easter Sunday lunch. Other meats do appear on the table throughout this spring season. We are going to look at some of the cuts you can look forward to over the next spring month.
Leg of lamb is the joint of choice, or a rack or crown is a showstopping centrepiece. Personally, we find the shoulder cut more flavoursome, plus it has a good ratio of fat to meat. Lamb is fatty meat however cooked well the fat melts and gives it a soft chewy sweet flavour that