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Healthy Lamb Recipes
Lambs tenderness is down to it coming to the market at the very young age of between 4 months and 1 year. Unlike most other meats Lamb keeps a seasonal element: the onset of autumn prompts ovulation in Ewes and this results in the delivery of lambs during the winter months, which then go to market in early spring. Spring Lambs are much sort after in Great Britain for their subtle flavour and tender pink meat but as the new-season Lamb matures it will lose some of this tenderness but it will then begin to gain more character, as it begins to feed during the summer months. When Lambs are a year old they are then classed as Mutton and they will have a much deeper flavour but their flesh will be tougher. Mutton recipes have begun a revival in recent years and what once was a staple of the British diet are now starting to appear on restaurant menus around the country. The Prince of Wales has become a great champion of Mutton in recent times, helping with it's revival. The key to keeping your recipes for lamb healthy is using the leaner cuts of meat like the loin and certain parts of the leg. The loin is not only the leanest & tender of cuts but it's also the mildest in flavour, and cooks the quickest. Other cuts are more flavoursome but if you are going to use them for your healthy lamb recipes then there will be more waste. There are 5 basic cuts of Lamb and they are, shoulder, breast & foreleg, rack, loin and leg with each one having individual characteristics that makes them best suited to different types of cooking. Each cut also varies in the amount of fat they contain.
Lamb Harira Lamb Kofta Kebabs Lamb Tagine Minted Lamb Patties with Garlic Yoghurt Morrocan Lamb with Couscous Pomegranate, Lamb and Spinach Salad Shish Kebabs 
Add the finishing touch to your Healthy Lamb Recipe by adding some perfectly steamed asparagus using this stainless steel Asparagus Steamer
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