Spring Lamb

You might have noticed lots of fields filling up with bouncing lambs as we move into our British Spring. That’s because most sheep farmers are busy lambing and as things warm up, conditions are perfect.

Farmers choose March & April for their ewes to give birth because the weather is relenting (hopefully), the grass is filled with nutrients and that’s great for feeding up ewes to provide lots of milk for their growing lambs. If you look around, there is new life everywhere. Chicks in their nests, new blossom on the trees and wildflowers popping up in the hedgerows.

So why do we choose to eat lamb at Easter when seasonally, it just doesn’t make sense?

Organic Easter

Whether you celebrate Easter for its religious heritage or not, you will likely associate lamb with the holiday. The ‘new season’ Spring lamb you see in supermarkets around this time of year ties in with the seasons of the southern hemisphere.

With a huge export market, New Zealand lamb dominates the UK shelves. Kiwi seasons slot aside Easter perfectly as it’s coming to the end of their Summer. The lambs you see frolicking around the fields now, here on home turf, will be finishing in September, at the end of our Summer.

This is not to say you can’t find a lovely bit of organic lamb throughout the year, but with the winter behind us, the Easter boom can outstrip supply.

So flee the flock and go for our organic, grass-fed beef! Or perhaps you fancy a succulent, organic pork joint to sit in the centre of your table? Whatever you wish, you can browse our online butchery here.