When it comes to sheep, there’s a story of time, place, and flavour. From the first tender lambs of spring to the rich depth of a mature mutton stew, each stage brings its own character — shaped by the land, the seasons, and the care of farmers. We have lamb, hogget and mutton available this week, giving you the choice of flavours and textures.
Lamb – Succulent and Versatile
Lamb takes on a richer flavour thanks to summer grazing and is available through the winter. Still tender but now more robust, it’s a true all-rounder in the kitchen — equally at home in roasts, grills, or slow-cooked dishes.
Taste profile: sweet yet savoury, juicy, and deeply comforting.
Recipe suggestion:
Herb-Crusted Leg of Lamb with Salsa Verde
Coat a leg of lamb in a crust of breadcrumbs, rosemary, thyme, garlic, and mustard. Roast until the outside is crisp and aromatic. Serve with a fresh salsa verde — parsley, anchovy, capers and lemon — for a punchy finish that cuts through the richness.
Spring Lamb – Tender and Delicate
Spring lamb will be with us shortly, fresh from new pastures and nourished by mother’s milk, Spring lamb offers the purest taste of the season. Mild, sweet, and melt-in-the-mouth, it’s the definition of early spring eating — ideal for Easter tables and gentle roasts. Only a few Spring Lambs are available at Easter, so they fetch a premium, but you can pre-order for Easter Lunch.
Taste profile: buttery, delicate, with a hint of fresh grass.
Recipe suggestion:
Roast Spring Lamb with Wild Garlic and New Potatoes
Rub a leg or shoulder of lamb with crushed wild garlic leaves, lemon zest, olive oil and sea salt. Roast slowly until pink and tender. Serve with buttery Jersey Royals and seasonal greens for a light, fragrant feast.
Perfect for Easter lunch or a Sunday roast when the daffodils are out.
Hogget – The Sweet Spot of Flavour
Somewhere between lamb and mutton lies the unsung hero: hogget. Around a year old, hogget has matured enough to develop deeper flavour while staying beautifully tender. It’s the “red wine” of the lamb world — smooth, rich, and full-bodied.
Taste profile: savoury, nutty, and deeply satisfying.
Recipe suggestion:
Slow-Roasted Shoulder of Hogget with Rosemary and Anchovy
Slow-cook hogget shoulder with garlic, rosemary and anchovy fillets until the meat yields to a spoon. A splash of white wine in the roasting pan keeps it juicy. Serve with roasted root vegetables or creamy mash to soak up the juices.
Hearty, wholesome, and the farm shop team’s favourite.
Mutton – Deep, Traditional, and Rewarding
Once the backbone of British cooking, mutton is making a well-deserved comeback. From sheep over two years old, the meat is darker and richer — a taste of time and good pasture. Proper mutton rewards slow cooking with unbeatable depth of flavour.
Taste profile: bold, earthy, and complex — think of it as the slow-food cousin to lamb.
Recipe suggestion:
Mutton & Barley Stew with Local Ale and Parsnips
Brown diced mutton with onions, carrots and parsnips, then add pearl barley and a bottle of local ale. Cook slowly until the meat is tender and the broth thick and silky. Serve with kale or cabbage and plenty of crusty bread.
Hearty, warm and an unforgettable depth of flavour
Flavour, Farming & Sustainability
Each stage — lamb, hogget, and mutton — celebrates a different chapter of a sheep’s life and a different expression of flavour. Choosing older animals such as hogget or mutton supports sustainable farming, traditional breeds, and better use of the whole flock.
So next time you visit Stansted Park Farm Shop, look beyond just “lamb”. Ask about our local hogget and mutton — each offering a deeper, richer story of the South Downs landscape and the farmers who care for it.