Spring lamb, also known as new season lamb, is prized as a delicacy for its exceptional tenderness and mild flavour. Recognisable by its soft pink hue and firm yet delicate texture, it comes from young lambs typically aged between five and twelve months—up until they shed their first four pairs of milk teeth. Unlike older lamb, this meat hasn’t spent time grazing on rugged pastures, so it retains a subtle sweetness and lacks the stronger, gamey taste that develops with age and forage.

N/A