Spring lamb is traditionally served with the Easter roast. The taste is milder than summer or autumn lamb and it is deliciously tender.
The first herbs are appearing now, allowing us to add some fresher flavours to our food. Look out for wild garlic, chives, sorrel and rocket.
Recipe of the Month: Spring Lamb with a Wild Garlic Crust
Fruit & Nuts
Rhubarb
Vegetables & Herbs
Cabbages, Carrots, Cauliflower, Chives, Kale, Lettuce, Purple Sprouting Broccoli, Radishes, Sorrel, Spinach, Spring Greens, Watercress, Wild Garlic, Wild Rocket
Fungi
Morels, St George's Mushroom
Meat & Game
Spring Lamb, Wood Pigeon
Fish
Cockles, Crab, Pollack, Salmon, Sea Trout
silvernutmeg Seasonal Food Guide
Eating seasonally means eating food that is at its peak in terms of flavour and nutritional content, while at the same time cutting down on those food miles. Each month, silvernutmeg.com brings you a guide to what's in season. The emphasis is on fresh and locally produced (i.e. British) food, including wild herbs and game.
