The word 'lamb' is generally used to describe the meat from a sheep aged between one month and one year, although in the UK, it is more commonly used for animals slaughtered between 3 and 9 months. Meat from sheep older than 12 months is called hogget; older still and it becomes mutton.
The colour, texture and flavour of the meat changes as the animal ages; spring lamb has a pale pink flesh, whereas summer and autumn lamb is slightly darker. Hogget and mutton is darker still, with a stronger flavour.
In this section, we take a look at the types of cuts of lamb available, along with advice on how to cook them.
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