EASTER GENERALLY heralds springtime, when no matter how mild or harsh the previous winter has been, we look toward new growth, rebirth, a time of fertility and of course anew season’s food.
Over many years, lamb has become indelibly linked with our Easter culinary celebrations, with most of our supermarkets pronouncing the arrival of ‘new season’s lamb’ usually offered at a special seasonal price. Many will realise, however, that a large percentage of the lamb offered thus is imported (notably from New Zealand) and not domestically produced here in the British Isles.
