Lamb

Cheap imported lamb from New Zealand may be available all year round, but in season Irish lamb is hard to beat. Buying in season, allows you to get the best price for local produce. In May and June lamb is at its most tender but as the season progresses the flavour develops. Spring lamb is fantastic for roasting simply with garlic and herbs; autumn lamb is great when given a spicier, more adventurous treatment try out some of our recipes for nutritious satisfying meals that are easy on the pocket.

Buying
Look for firm, pinkish meat with creamy white fat.

Storage
Lamb can be kept in the fridge for at least a couple of days - the larger the cut the longer the meat will keep. Freezing tends to have a drying effect on meat and so is best used for cuts that will be slow cooked in stews or casseroles, rather than dry-heat methods (grilling, roasting, frying).

Cooking
The cooking method will be dependent on the cut and recipe. Generally lamb benefits from slightly slower cooking with more moderate heat compared with beef. Trim excess external fat (or ask your butcher to do this) before use. Lamb cooked using dry-heat methods will be more flavourful if served slightly pink. Stews and casseroles will benefit from slow-cooking until no pink remains. When roasting larger cuts, allow the meat to stand for at least 15 minutes after cooking.