Meat

Lamb

Lamb is the meat of young sheep, prized for its delicate flavour, tender texture, and suitability across roasting, grilling, braising, and slow cooking. Grass-fed hill lamb, milk-fed spring lamb, and grain-finished commercial lamb each offer distinct eating qualities that reward careful cut selection. From Moroccan tagines and Indian rogan josh to British roast lamb and Greek souvlaki, lamb remains central to Mediterranean, Middle Eastern, and pastoral cuisines. Breed, age, and pasture strongly influence fat cover, colour, and the character of premium cuts such as rack and leg.