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The secret to cooking the perfect Easter roast lamb

how to cook perfect roast lamb
Teamed with soft herbs, seaweed or even cherry blossom, lamb makes a delicious partner for the flavours of spring.  Credit: haarala hamilton & valerie berry for the telegraph

Lamb goes with spring like Easter and eggs三级成人视频. Even the name feels right, when the trees are bursting into leaf, and with lamb’s grass-fed, non-intensively reared credentials.

But what is spring lamb? Some say it is born in winter and eaten very young in spring, others that it is born in spring and eaten in the autumn. I asked the Agriculture and Horticulture Development Board (AHDB) Lamb and Beef, who represent producers, and they said: “Spring lamb is born from February to the end of April and is ready to eat from July until September.”

But Peter Greig of Pipers’ Farm, who sells a North of England Mule Suffolk Tup cross, insists: “Traditional spring lamb would be born from a Dorset ewe in October or November, and be ready for Easter after eating nothing but grass and mother’s milk.”

三级成人视频I’m not sure we need to go on some ovine version of an Easter egg hunt to find it, though. True, very pale early lamb is a delicacy, simply poached so as not to mask the gentle taste, but for a roast, you want the more mature British lamb, with the depth of flavour to stand up to a proper caramelisation, gravy and a rowdy tableful of guests.

How done is it?

E三级成人视频xact cooking times vary depending on whether you took your lamb straight out of the fridge, and the vagaries of your oven – no one’s is exactly the same. If you’ve got a digital thermometer, it is the most reliable way to test for doneness. Here’s what to look for:

Rare: 50C

Medium-rare: 55C

Medium: 60C

Medium-well: 65C

Well done: 70C

Take the meat out when the centre hits this temperature. It’ll keep cooking as it rests – allow at least half an hour.

Big fat dilemma

The biggest problem with cooking lamb, over and above any other meat, is the fat, which can feel unpleasantly waxy on the roof of your mouth. The reason is simple chemistry. Most animal fat melts at a temperature slightly below our body temperature of about 37C, and feels creamy in our mouths. But lamb fat melts at about 40C, meaning it stays solid or even resolidifies.

One solution is to get rid of the fat, especially on gravy. You can spoon it off, but that high setting temperature means that if you leave the jug in a cool place you will be able to lift off a sheet of the fat within minutes – very satisfying – before reheating the gravy. Or invest in a gravy separator jug, a brilliant bit of kit, with a low spout meaning it is easy to pour out the (almost) fatless juices, leaving the fat behind.

B三级成人视频ut, as we know, fat carries flavour, so we don’t want to get rid of it altogether, certainly not trimming every last scrap off the meat. So, mount a counter-attack on congealed fat. Make sure the vegetables and that gravy are really hot, although the well-rested meat may be only warm. And, even if you don’t usually bother, warm the plates.