Light, tender and flavourful, new season’s lamb is highly versatile and just as good pan-fried as grilled, griddled, roasted or baked. Quick to cook, and tasty for everyday, it can also ratchet up the glamour for a dinner party. Lamb often needs little more than seasoning and a dash of wine, stock, cider or water to deglaze the pan, but garlic, a few fruity accents, aromatic herbs or salty touches, such as anchovy, capers or bacon, work wonders too. A leg easily provides two to three meals, while cheaper shoulder, breast and shank all taste great slow-cooked and creatively seasoned. The good news is that traditional breeds are enjoying a revival owing to their hardiness and usefulness to the countryside. Savour hill country breeds or those that graze on seaweed or saltmarsh vegetation. You’ll be amazed by their textures and flavours.
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