According to butcher, now is the best time for having lamb that were born in March, living outdoors having milk and fresh grass from day 1.
The rack of lamb is obviously fattier than those in earlier months, fat is where the flavour comes from and make the meat more juicy.
Goes
with a simple salad of blanched homegrown spinach, baby purple carrots
and pear, seasoned with lemon juice, salt and mustard.
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