What is the Best Cut of Lamb for Easter?

The best cut of lamb for Easter dinner may vary from household to household. Luckily, there are plenty of options to choose from and each one offers something special and unique. However, one thing is for certain. This beautifully tender meat will grace any table with rich, full flavours the whole family can love. If you are planning to have lamb for Easter dinner, read our guide to help you choose the best cut for you. Gather your loved ones and serve them some quality British meat this Easter with the help of Farmison & Co.

Table of Contents:

• What Meat is Traditionally Eaten on Easter Sunday?
• 5 Best Cuts of Lamb for Easter Dinner
• Alternative Meats for Easter

What Meat is Traditionally Eaten on Easter Sunday?

Lamb is widely considered the traditional meat for Easter Sunday across many countries. One of the main reasons why lamb is such a widely popular choice for Easter Sunday is that Jesus is thought of by some as the Lamb of God. In the Gospel of John, John the Baptist refers to Jesus as the sacrificial Lamb of God. Eating lamb for Easter is therefore thought to honour Jesus and the sacrifice he made. Lambs also symbolise Spring and new life which are key themes of the Easter celebration.

5 Best Cuts of Lamb for Easter Dinner

So you are preparing for Easter lunch and have decided on lamb but you can't choose which cut you want? Here are five of our favourite options and recommendations of how to cook each cut:

• Leg of Lamb
• Lamb Shoulder
• Lamb Chops or Lamb Rack
• Saddle of Lamb
• Lamb Rump

1. Leg of Lamb

Lamb Leg is one of the most sought after cuts of lamb for Easter. This British favourite is usually left on the bone for maximum flavour whilst cooking. A perfect balance of tasty fat covering and lean texture, this cut of lamb is sure to impress. A 2.5kg leg of lamb should serve between 10 and 12 people. This makes it a good option for larger groups this Easter.

The best way to cook leg of lamb for Easter:

• A dry roast is our preferred technique for cooking lamb leg. Check out our Bordelaise style 7 hour leg of lamb recipe for a truly decadent centre piece.

2. Lamb Shoulder

Shoulder is an excellent choice if you are deciding what cut of lamb to have for Easter. Taken from the joint, the muscles in this part of the lamb have had to work hard and so have developed a full and utterly delicious flavour. A 2kg lamb shoulder should serve between 8 and 10 people so is a good option for larger parties.

The best way to cook shoulder of lamb for Easter:

• This cut of lamb may take a while to become tender so benefits from a long, low temperature roast or slow cooking. Follow our lamb shoulder recipe for immaculate results.

3. Lamb Chops or Lamb Rack

For smaller parties, lamb chops or a rack or lamb are fabulous options for Easter. Taken from the loin, when split individually the cutlets are known as lamb chops but when left together they are known as a rack. Incredibly delicious and tender, this option is hard to beat on the flavour front. They are ready for easy portioning too so you can tailor your Easter meal to the group size.

The best way to cook lamb chops or a rack of lamb for Easter:

• If serving lamb chops, prepare by frying in a hot pan on a high heat to a medium rare finish.
• For a rack, first sear in a pan before transferring to the oven.
• Portion at least 2 lamb chops per person for an Easter Sunday feast that will leave your guests licking their lips.

4. Saddle of Lamb

Rich, juicy with a luscious flavour, a saddle of lamb for Easter is everything you need for a festive feast. Farmison's saddle of lamb is dry aged for improved tenderness and to bring out that distinct and gorgeous taste. What's more, this cut comes boned for an easy carve. A 1.25Kg boned saddle of lamb will feed around 6 people.

The best way to cook saddle of lamb for Easter:

• The saddle is another cut of lamb that benefits from slow roasting. For mouthwatering results, cook using our saddle of lamb roasting recipe from Michelin starred chef Jeff Baker.

5. Lamb Rump

Last but not least on our list of the best cuts of lamb for Easter is lamb rump. Known as the chef's cut, the rump comes from the back of the lamb. The small size of each rump steak makes them ideal for individual servings and perfect if you are having a smaller Easter celebration. Our 7 day dry aged lamb rump steaks are sweet and succulent with an ample covering of fat for the highest quality meal. We suggest one 250g rump steak should be enough per person.

The best way to cook lamb rump steak for Easter:

• The most important thing to remember when preparing lamb rump is not to overcook it as it can become tough if dried out. Simply sear in a hot pan and then finish off with a quick 10 minute roast in the oven for the best results.
• Read our lamb rump with charred asparagus for cooking inspiration.

Alternative Meats for Easter

Hungry for a change from tradition? Instead of having lamb for Easter, why not consider some alternative meat options? Some of our top choices include:

• Easter Ham. - Ham is a delicious alternative to lamb for Easter that also has roots in tradition. Ham is traditionally cured throughout the winter months. Since Easter is a spring festival, it was considered the perfect time to feast on the last of the winter-cured meats.

• Easter Chicken. - Contrary to popular belief lamb isn't actually in season at Easter. Spring lambs are born in the spring and aren't ready to be eaten until the summer (try it on the BBQ!). For a more seasonal choice this Easter, chicken is a fantastic option. Try our free-range chicken and discover how juicy and succulent this meat can be.

• Easter Beef. - Beef is another meat which is in season at Easter time. This luxurious option is a wonderful alternative for lamb and can make a statement on your Easter table. Choose from large beef roasting joints for celebrations with the extended family to an intimate beef wellington for 2.

Eat Better Meat This Easter

This Easter, Farmison is bringing better meat to the nation's table. We are committed to sustainability and are proud to be industry leaders in traceability. This means that every lamb roasting joint or seasonal chick in blanket can be traced back to the grass-fed lamb or free-range chicken which it came from. Delivered straight to your door, exceptional dining this Easter couldn't be simpler. Shop now to enjoy free delivery on orders over £50.