A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender flesh.
Young lamb is slaughtered between 6 and 8 weeks - it is the palest of all lamb. Spring (also called early or summer lamb) is 3 to 5 months old. Lamb between 1 and 2 years is called 'hoggart' - it has a stonger flavour and slightly less tender flesh; anything over 2 years is called mutton, which has much more flavour - but also a tougher flesh that needs slow-cooking to tenderise it.
The older a lamb, the deeper the colour of the meat, though the time it has been hung for and the breed that it comes from will also make a difference.
How do I get Lamb ready to use?
If desired, certain cuts of lamb can be marinaded, to add flavour and moisture and to tenderise a little further. Before it goes in the oven, lamb should be at room temperature, so take it out of the fridge 30-60 minutes before cooking. Keep it covered, in a cool place.
What about keeping Lamb?
Unless the lamb is vacuum-packed, take off the packaging or wrapping (making a note of any use-by dates beforehand) and put the lamb at the bottom of the fridge on a dish that is large enough to contain any drips (vacuum-packed lamb should be kept in its packaging). Make sure the lamb doesn't touch any cooked foods or anything that will be eaten raw.
Any cuts that are bought loose will keep for up to 2-4 days. Larger cuts for roasting will keep up to 5 days. Minced lamb or lamb offal should be eaten within a day of purchase. For vacuum-packed meat, follow the use-by date on the packaging.
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender flesh.
Young lamb is slaughtered between 6 and 8 weeks - it is the palest of all lamb. Spring (also called early or summer lamb) is 3 to 5 months old. Lamb between 1 and 2 years is called 'hoggart' - it has a stonger flavour and slightly less tender flesh; anything over 2 years is called mutton, which has much more flavour - but also a tougher flesh that needs slow-cooking to tenderise it.
The older a lamb, the deeper the colour of the meat, though the time it has been hung for and the breed that it comes from will also make a difference.