Autumn lamb
Pronounce it: lam
As opposed to 'spring lamb' autumn lamb is lamb that is born in the spring and is often more flavoursome and tender than its more heralded spring equivalent. The lambs graze and fatten up on summer grass and are all the more flavoursome for it.
Availibility
Look out for Autumn lamb from September to November.
Choose the best
Look for firm, slightly pink meat with a velvety texture. As the meat ages it becomes darker in colour. Avoid meat that has a brownish tinge.
Prepare it
Lamb shoulders and legs may be boned before roasting which makes it much easier to carve. Lamb can also be butterflied for barbecuing. Remove fat and back bone when preparing a rack of lamb.
Store it
Store on a low shelf in the refrigerator, away from cooked foods and food that is to be eaten raw. Lamb also freezes well. Small cuts can be stored for up to three months and larger cuts for up to six months.
Cook it
Roast a leg or loin of lamb. Grill middle loin or loin shops. Braise the shoulder, neck chops and shanks and mince the shoulder, loin or leg to make lamb burgers.
Try
Can't find it
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Search Good Food
Advertiser Links
Tried and tested 
