Signs of spring are all around us – you’ve probably noticed swathes of delicate snowdrops and leaf buds on trees – and we can finally start to look forward to longer, warmer days and enjoying the amazing produce of the season.
As we head into spring, we will be celebrating Mother’s Day on Sunday, March 19th and Easter – with Easter Sunday falling on April 9th, this year.
That means now is the perfect time to start planning for wonderful family gatherings and delectable dinners with friends.
For Mother’s Day, cook a seasonal feast using Lakings grass-fed lamb, which is synonymous with spring and celebrations.
The flavour of grass-fed lamb is often described as well-balanced, robust or pastoral, perfect for serving at family gatherings when you want to impress.
As well as being melt-in-the-mouth delicious, you can trace the provenance of our lamb.
Owner of Lakings, Andrew Wright and his family run a small farm at the heart of the Lincolnshire Wolds. Here, a mix of Beltex, Badger Face Texel, Rouge and Blue Du Maine roam freely outdoors, grazing on the lush vegetation typical of the landscape.
All quality breeds, the sheep have been chosen to bring lamb lovers the best in flavour, succulence and eating quality. Two Lincolnshire farmers situated in nearby Spilsby – Paul Tuplin and Martin Clough at Beverley Pastures – also supply our butchery given that their animals are bred and sourced from Andrew’s own flock.
New Season Lamb
Whole boned and rolled leg of lamb | Skilfully tunnel-boned by our award-winning butchery team, a whole boned and rolled leg of lamb is an all-meat, incredible value-for-money family roasting joint. Weighing approximately 3kgs, suitable for home freezing too, you can even cut this in half to create two smaller joints.
Rack of lamb| One of the finest, most beautiful, cuts of lamb favoured by restaurants a rack of lamb not only looks spectacular but tastes it too. Brown it in the pan, then roast gently to serve up a simply unbelievable flavour. Incredibly easy to carve – simply slice down between the bones.
Boned and rolled leg of lamb| Great value for money when it comes to a roast joint that will feed the whole family, our boned and rolled legs are skilfully tunnel-boned to ensure you get as much meat as possible in your cut.
Boned and rolled shoulder of lamb| The foodies’ choice of lamb roast, a boned and rolled shoulder has so much to offer. Put it in the oven and forget about it for hours. We love roasting ours with lemon and thyme for a spectacularly tasty family dinner full of flavour.
Crown of lamb | A classic cut, one which makes an unforgettable centrepiece at a special dinner party or Sunday lunch, our crowns are created using both loins of the lamb and tied together to create the succulent joint we know as a crown.
Getting ready for Easter
Easter, or as we like to call it ‘FEASTER’, will be here before you know it. Plump for any of our skilfully butchered joints – choose from beef, pork or lamb or try our supremely flavoursome chickens. Your selections can be delivered the next day so you can pop them in your freezer now. That means you’ll have one less thing to think about when the family gather for what has now essentially become known as ‘Christmas Dinner Round 2’.
Lakings will have a fully stocked butchery ahead of the four-day holiday, with sustainable and ethically-produced meat sourced locally from Lincolnshire farmers to help you celebrate. Plus, our next-day temperature-controlled delivery service via DPD is available Tuesday – Saturday so we can bring our first-class selection straight to you.
Top tip: Seasonal eating
There are plenty of delicious ingredients at their seasonal best to see you through until spring.
Choose Lakings Lincolnshire Belly of Pork for your Sunday roast, or rustle up an everyday meal like chef Rosie Dicker’s Fragrant Roast Pork Shoulder.
Always fresh, always British, our pork is sustainably produced, here in the Lincolnshire Wolds. Bursting with flavour, it’s one of our favourites.
