Despite being a relatively recent import from the Americas, at least Christmas turkey marks the culmination of a natural ‘season fitting’ yearly cycle. Paschal, Passover, ‘lamb of god’ significance is something of an anachronism and doesn’t really fit in with farming reality. However there’s nothing wrong with a bit of pagan ritual to remind us of our past – especially when it tastes so good.
Most flocks of ewes naturally lamb in late winter/spring and take four months plus to grow, meaning that eating new season lamb at Easter definitely doesn’t fit into any rationally conceived farming calendar – even less so this year with Easter in March. However, like sheep, farmers are an adaptable breed and if you want to eat lamb at the time they would normally be born, then lamb you shall have – albeit outside of the natural lambing cycle.
Officially, a lamb becomes a sheep when it grows four teeth (after about a year). With culinary trends happily favouring slightly older, more flavoursome lamb (approx. 9 months – 1 year old), many of our farmers are able to lamb later, in mid-summer, for the Easter market. This means a lamb which is a little older, but season fitting. Carefully managed, separating slow-growing triplets from faster-growing singleton and twin lambs, means many of these older lambs are at their prime now.
Our Easter lambs are all Devonian, born and bred from Peter Howlett at Moorhuish Farm, Brixham, David Camp near Totnes and Nigel Eggins on the River Tamar. All are three of our top farmers that we have worked with ever since we started offering meatboxes at Riverford. The Camps are an old Devon farming family with fathers, uncles and cousins all over the place – their lambs grow just over the hill from Riverford in Totnes, and on a big strip of National Trust land overlooking Hope Cove on the coast.
Born in late spring/summer last year and raised traditionally, our lamb may be a little older than the 4-month old slightly forced, mainly indoor reared, ‘sucked lamb’ available. This makes for a happier, healthier lamb that is older but much, much tastier. Chefs love their milky, sucked lambs as a vehicle for their sauces but, for a roast, older is definitely better.
Here are a few ideas for your Easter lamb:
The classic roast lamb with rosemary and garlic: Takes a lot of beating but for flavour and easy cooking, slow roasted shoulder is equally good – particularly when the lamb can share the oven with a dish of potato dauphinoise or gratin while you relax or build up an appetite. If there is just the two of you, or you really want to push the boat, out try a rack or two. For guaranteed foodie brownie points rack of lamb can’t be beaten – half an hour in the oven, sliced into cutlets and artfully arranged and we’re all queuing up for Masterchef.
Given the seasonal scarcity of fresh greens, a flageolet bean cassoulet with a few carrots mixed in is the ideal Easter accompaniment for roast lamb. Again it can be done in advance so Easter lunch can be as easy as you want to make it. Just leave room for a chocolate egg or two.
Thanks for reading.