EASTER LAMB
Mar 24, 2022
4 minutes
photographs LOUISE HAGGER
aster Sunday is a day when everyone chooses lamb. It has always been a pricier meat, because it’s a more expensive animal to produce. As with beef and pork, so-called ‘lesser cuts’ are often the ones with the most flavour. If prepared correctly, they taste fantastic and have lovely texture. Breast of lamb is incredible; it’s a bit like pork belly – a flat sheet of meat that needs to be braised because of the higher fat content. You can roll it or leave it flat. Shoulder is a stunning cut, too, especially slow-cooked on the bone. You can leave
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