Easter is the traditional time when lamb is served but, without a doubt, the best time to eat lamb is late spring onward. Simple roasting is a traditional way to prepare spring lamb, but when it is slow roasted with this garlic, parsley, and bacon stuffing and served with a good sauce, it is simply delicious and provides the perfect centrepiece for any Sunday dinner. Always order a large leg for left over cold sandwiches.
James Taylor, a Q Guild Butcher and apprentice of Simpsons Butchers, was named Young Butcher of the Year in the National Butcher’s Shop of the Year Awards 2017 at a ceremony at London’s County Hall on November 06. Capping off an unbelievable two weeks he then went onto to win the UK WorldSkills final 2017 at the NEC in Birmingham on November 16 – 18.