Lamb
Alhough commonly associated with early spring, it’s worth waiting until May to eat lamb because it will be at its most tender and naturally reared on open pastureland. Most British lamb comes from animals between four months and a year old (older lamb is known as hogget or mutton).

Top Tip: Look for firm, pink meat with white fat – tough or yellow fat means the meat is old – and get the right cut for the job. Shanks, knuckles and neck fillets are best slow cooked, while legs are good for roasting as they contain more fat.