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.
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.
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 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.
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 beef or pork.