Lamb

Lamb is a young sheep. It’s an important festive symbol and was often eaten during religious celebrations.

Its flesh is tender, fat and creamy. It’s especially delicious when it’s cooked slightly rare.

Milk Lamb is a very young Lamb, not weaned yet, slaughtered 30–40 days after birth. Its meat is very white, tender and sweet.

Browse our range of Lamb meat: shoulder, rump, kidney, rack, sweetbread, saddle...

Lamb flesh has to be bright pink, with a tight and smooth texture, and firm, white fat.

Keep your Lamb meat in the fridge for up to 3 days.

Lamb should be eaten very hot. Warm your dish before serving. Similarly, for an even more tender meat, leave it in the oven with the door slightly open for 15 mins straight after cooking.