During Easter all our lamb comes from either Cornwall, Devon or Somerset in the West Country. The warmer climate allows better grass in winter and kinder conditions for the young lambs. At HG Walter we hang our lambs for between 7 to 10 days. As the lamb is younger it does not need to be hung for long. 

Young lamb will have a pale pink flesh and firm, creamy-white fat. The leg is a quick roast and without a doubt the most popular cut at Easter time. A leg will feed between 6-8 people. If you are cooking for 2 -3 people we would recommend a rack or rolled saddle of lamb. 

A shoulder of lamb will feed between 4 and 5 people and in terms of cooking the slower the better.

Don't forget to rest your lamb before serving! 

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