Here's the stuff that we know about Autumn Lamb...
As opposed to 'spring lamb' autumn lamb is lamb that is born in the spring and is often more flavoursome and tender than its more heralded spring equivalent. The lambs graze and fatten up on summer grass and are all the more flavoursome for it.
How do I get Autumn Lamb ready to use?
Lamb shoulders and legs may be boned before roasting which makes it much easier to carve. Lamb can also be butterflied for barbecuing. Remove fat and back bone when preparing a rack of lamb.
What about keeping Autumn Lamb?
Store on a low shelf in the refrigerator, away from cooked foods and food that is to be eaten raw. Lamb also freezes well. Small cuts can be stored for up to three months and larger cuts for up to six months.
How do I cook Autumn Lamb?
Roast a leg or loin of lamb. Grill middle loin or loin shops. Braise the shoulder, neck chops and shanks and mince the shoulder, loin or leg to make lamb burgers.
As opposed to 'spring lamb' autumn lamb is lamb that is born in the spring and is often more flavoursome and tender than its more heralded spring equivalent. The lambs graze and fatten up on summer grass and are all the more flavoursome for it. 