Lamb Season Is Here At Classic Fine Foods

Spring time is here and so with it starts the lambing season in the UK and Europe.

Lamb is the perfect star ingredient for your spring time and Easter menus and at Classic Fine Foods, we have a wonderful range of premium lamb cuts for you. With both French and New Zealand lamb and cuts including leg, shoulder, rack and neck, Classic Fine Foods has got you covered.

Meet our Partners:

Axuria

Axuria Cooperatives is a producer of the unique and premium Pyrenees milk-fed lamb, highly prized for its exquisite taste and texture.

Their values are based on three principles: Quality, authenticity and animal well-being.

The lambs are bred in the Basque Valley of the Soule, South West of France following thousand year old traditions.

As a certified Label Rouge and the Protected Geographic Indication brand, Axuria has a guarantee of quality. The lambs are fed exclusively on the mother's milk, giving the meat a unique light colour and gentle odour not typical of other lamb.

The quality and values of the company make Axuria milk-fed lamb a favourite option for the best chefs around the world.

Although Axuria lab is available at Classic Fine Foods between November to June , the optimal time to buy this seasonal meat is April-May, making it perfect for Easter menus.

Check out our full range of Axuria lamb here.

Lumina

Looking for a lamb available all year round? Try our frozen new Zealand lamb brand, Lumina for high-quality and convenient lamb any time of the year.

Lumina is the premium range of the New Zealand group, Alliance. Alliance is a leading producer of New Zealand grass-fed lamb, known for it's quality and high animal welfare standards.

The combination of the finest breed, New Zealand's unique landscape and the 21-day aging process results in an entirely new lamb taste experience with outstanding succulence and flavour.

Lumina Lamb is raised in New Zealand's iconic high country and only 16 committed founding farmers were carefully chosen to raise those animals on their remote South Island.

While breeding sheep to be healthier and better adapted to high country environments, Lumina have discovered a sheep with a different type of fat that is significantly higher in Omega-3 with Wagyu beef-style marbling. This micro-marbling gives the lamb a lighter-bodied texture and delicate taste.

Because of its unique composition, it doesn't behave like regular lamb during preparation and cooking. It is more versatile, allowing you to create like never before.

Check out our full range of Lumina lamb here.

Looking for recipe inspiration? Why not try out this Alliance recipe for Roast lamb rack with minted zucchini straws here.

Wanting for more inspiration? Check out our Easter page for other blog posts, recipes, videos and our full Easter product selection here.