Lamb is the meat of Spring.

The lambs struggling to be born in the snow over the last few weeks will hit the shops any time over the next year   after which they become too old to carry the name.

After a year lamb becomes hogget and after two years it is deemed mutton.

Lamb is a helpful, versatile meat which works well with endless accompaniments and flavours.

It is as popular on the barbecue as it is a Sunday roast.

When buying lamb, what the animal was fed upon has a more significant impact on flavour and tenderness than breed.

The French go for ‘milk-lamb’   fed only upon its mother’s milk and slaughtered before it’s old enough to feed upon grass.

The traditional Easter Sunday lamb was born in early winter and slaughtered at about four or five month old.

Grass fed lamb is the aim, being sweeter than cereal fed animals.

Middle Eastern lamb recipes warrant investigation, where, along with goat, it is a more traditional dish than in Europe.

The Muslim Mediterranean in particular uses some very strong flavours with lamb, whereas Northern European lamb recipes are not so bold.

Cutlets or roast legs are more usually seen lightly dressed with a little garlic and rosemary.

To roast a lamb joint, first bring the meat to room temperature.

The desirable pink finish is achieved by keeping the cooking temperature low 150°C and using a meat thermometer to ensure the interior reaches 58°C and remains there for 15 minutes.