Lamb is for all seasons, not just for Easter
Readily available all year round from butchers and supermarkets, lamb is easy to cook and consistently delicious.
Roast leg of lamb is an Easter Sunday lunch tradition in our house. But it’s not the only time that lamb makes an appearance on the table: a slow-cooked shoulder with cannellini beans is a regular Sunday option, a spiced, fruity tagine can pop up mid-week, lamb burgers make a great Friday night supper and my absolute favourite Saturday lunch is devilled lamb liver on toast.
While you might not want to go the offal direction – although I have to say, I’d recommend lamb kidneys too! – lamb is no longer a special treat meat. Easily available all year round from butchers and supermarkets (even, quite likely, your local garage shop), it’s easy to cook and consistently delicious.
