There is nothing quite like fresh lamb purchased from a 'pasture-to-field' provider like The Lambing Shed. Fresh lamb is a very sweet and tender meat that can be prepared in a number of ways. How you choose to prepare it will depend on the cut you choose and the type of flavour you are after. Please don't be afraid to ask Steve, our Master Butcher or one of his team at The Lambing Shed for preparation tips.

Below are just a few of the more common ways to prepare fresh lamb. Keep in mind that lamb does not need a lot of seasoning or marinating in order to taste good. That's not to say you should not season or marinate – you should if you're after a particular flavour – but fresh lamb is excellent with just a little bit of salt and pepper.

Grilled lamb

Method 1 – Grilling

Here in Britain, the term 'grilling' can mean different things depending on who you ask. We don't use the term 'broiling', like they do in the US, so grilling here can be done in one of two ways. First is by placing the meat above the heat source. We typically call this barbecuing.

Grilling with the meat above the heat source offers a couple of advantages. First, if you're using an outdoor grill, you get the additional flavour of the smoke to enhance the natural flavour of the meat. Second, you get those tell-tale grill marks that only come from an outdoor grill.

If you grill with a heat source above the meat (also known as broiling), using an indoor oven, for example, you still achieve the same searing effect that grilling is intended to produce. Searing keeps the juices in throughout the cooking process for a more full and rich flavour.

Grilled lamb

Method 2 – Roasting

Most people associate lamb with roasting, probably due to the prevalence of the roasted leg of lamb around the world. Roasting also happens to be one of the easiest ways to prepare lamb if you are not an expert in the kitchen. It utilises dry heat to cook the meat rather slowly at a temperature of 175- 190° C.

When roasting a rack of lamb, some people prefer to sear the meat first in order to seal in the juices. You can do this by putting the meat in a frying pan on the cooker, at high heat, for just a few minutes on both sides.

Grilled lamb

Method 3 – Braising

To braise meat, you cook it slowly on the cooker in either oil, fat, or another liquid. Lamb is best when braised in olive or vegetable oil and combined with fresh vegetables. We recommend dicing the meat and adding a seasoning mixture that fits your tastes. Salt, pepper and garlic powder are favourites. Then sear the meat in oil over high heat. Finally, add some vegetables and some stock and allow the entire meal to cook over low or medium heat until everything is tender. Keep the pot covered to keep the moisture in.

Other methods of cooking fresh lamb include pan-frying, stir-frying with vegetables, and stewing. Both frying methods are excellent choices for a quick meal that doesn't require a lot of preparation time. As for lamb stew, it is a comfort food like none other. It is excellent on a cold winter’s day or a rainy summer afternoon when the weather keeps you indoors.