Spring is known as the lamb grilling season because this is when lambs are most plentiful and therefore cheapest.
We source beautiful Victorian spring lamb here at Otto’s. You have probably heard the term ‘spring lamb’ mentioned at butcher shops and meat counters. Spring lamb is what we call the seasonal peak in supply - it follows the natural breeding cycle, as lambs are born in winter and sold in the spring. Put simply, spring is known as the lamb grilling season because this is when lambs are most plentiful and therefore cheapest.
So when looking for lamb, what should you get? First up, there’s the great all round favourite Aussie dinner of lamb loin chops - which is also my own personal favourite. A quick and tasty meal, served with some vegies and lots of garlic.
I also love cutlets if you are after something just that little bit special. Another favourite is the lamb shoulder; it’s perfect slow-cooked on the bone, delicious diced and braised and also really good for curries. An option for when time is short or if slicing up a whole joint is a worry, is an easy-carve leg.
The boneless leg cooks a little quicker and the meat is still beautiful. The really great thing is all of this and more is available fresh at Otto’s Meat Market. Come in and check out our range of lamb products and even a few of our own recipes and inventions. Oh and if you need a custom cut, no worries. Just ask us and we can prep it for you without a hassle.