Why Lincolnshire Wolds lamb is the perfect centrepiece for your traditional Easter roast
As February becomes a distant memory, the daffodils poke their trumpets out of the cases and the mornings stay undeniably light, the Lincolnshire Wolds turn a vibrant green, as we look forward to one of the highlights of the culinary calendar: new season lamb. For our customers, Easter isn’t just a holiday; it’s a celebration of seasonality, a renewal of the land and the produce that is growing in time with it.
Our lamb comes from the rough grazing of the Wolds, specifically from Beverley Pastures. The unique topography of the Wolds, the rolling hills, and the specific mineral content of the soil produce lamb with a sweet, delicate flavour that is world-renowned. Because these lambs have been reared traditionally, the meat is tender, succulent, and carries the unmistakable taste of spring.
While the leg of lamb is the traditional Easter showstopper, we often encourage our customers to consider the shoulder. Slow-braised with garlic, rosemary, and a splash of white wine, the shoulder becomes what we call ‘spoon-tender,’ falling away from the bone with ease. It is a forgiving, flavourful cut that allows the host to enjoy the Easter egg hunt in the garden rather than being tethered to the oven. It takes care of itself but tastes as though you’ve been slaving away in the kitchen all day.
No table that has lamb as its focal point is complete without the trimmings. From mint jelly to fresh Lincolnshire potatoes and seasonal greens, shop in the Lakings pantry and pop into the greengrocer down the road, and you will have a feast fit for royalty. Easter is a time for tradition, for family, and for the very best produce our county has to offer. We invite you to join us in celebrating the arrival of Spring – and the onset of Easter – with a meal that honours the landscape it came from and the season that is now unfurling.
