This week Janine catches up with olive’s deputy food editor Adam to talk about one of their favourite things to cook at Easter – lamb. They discuss the difference between lamb, hogget and mutton, how to cook the various cuts and suggest some great recipes to try.

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Try our best lamb recipes here…

Slow Cooked Lamb Shoulder with Garlic Roasted Potatoes

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director

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