New Season’s Spring Lamb

This week we have our first of the season’s spring lamb.  Spring lamb is seen as the traditional meat for Easter and is known for being sweet, succulent, tender and delicious. While there are now many chefs who prefer the stronger flavours of Autumn lamb, I still think that new … Read More

East Marden Mutton

This week we have some mutton to stew over; sourced from East Marden. Mutton is tastier than lamb, but is still seen as specialist meat that is fashionable in restaurants, but not kitchens, despite for centuries being more popular than lamb. It was served at the last lunch on the Titanic … Read More

1 2 3 4