What’s the perfect cut of lamb for Easter Sunday?

Easter Sunday is a time for gathering with family and friends to enjoy a delicious meal together, and there’s no dish quite as synonymous with this special day as a beautifully roasted leg of lamb. But not all lamb is created equal. If you want to make your Easter feast truly memorable, it’s important to consider the provenance of your lamb, as well as how it’s reared.

At WeFarmShop we are passionate about sourcing the best quality, outdoor-reared lamb, and supporting local farmers who pride themselves on ethical and sustainable farming practices. By using our app, you will have an unrivalled choice of the best of British, you can buy direct from the farm, enjoy special stories and the history of our amazing farmers, understand the provenance of the meat, and raise a glass to the awards our producers boast!

Here’s a little bit on wonderful British lamb – and my top tips for how to cook your lamb this Easter.

The importance of provenance and outdoor reared meat

When it comes to lamb, the provenance - or origin - of the meat makes all the difference in both taste and texture. At WeFarmShop, we believe in supporting local farmers who raise their animals in the most natural and humane conditions. The lamb on our app comes from farms where animals are reared outdoors, allowing them to graze on rich pastures, which not only benefits their welfare but also enhances the quality of the meat.

Outdoor-reared lamb tends to have a more robust, full-bodied flavour compared to intensively farmed alternatives. The meat is leaner and more tender, with a distinctive richness that comes from the natural diet of grass, herbs, and plants that the sheep graze on and this not only makes for a better eating experience but also supports a more sustainable and ethical approach to farming.

Supporting local producers and farmers

When you buy through the WeFarmShop app you are not just buying high-quality meat, you are directly supporting local farmers who are committed to responsible farming practices. Our suppliers are independent farmers who focus on raising their livestock with care, ensuring that their animals have access to plenty of space, fresh air, and natural grazing.

By purchasing from local producers, you are helping to reduce food miles, which contributes to a lower carbon footprint and it also helps to keep money in local communities, supporting rural economies and ensuring that farming traditions are preserved for future generations.

The top cuts of lamb for Easter Sunday

Now that we’ve highlighted the importance of quality lamb, let’s take a closer look at some of the top cuts that are perfect for Easter Sunday:

Leg of lamb: a classic choice for any festive occasion, the leg of lamb is ideal for roasting. Whether you prefer bone-in or boneless, this cut is tender and juicy, making it the centrepiece of your Easter feast. For an extra flavour boost, try stuffing the leg with garlic, rosemary, and mint before roasting – I even like to add a lashing of British honey too!
Rack of lamb: for a truly stunning presentation, the rack of lamb is hard to beat. The delicate, tender meat is often cooked to medium-rare perfection and is perfect for smaller gatherings. The Frenched rack (where the bones are exposed) adds a touch of elegance to the dish and is ideal for a special occasion like Easter.
Shoulder of lamb: a slightly fattier cut, the shoulder of lamb is ideal for slow roasting or braising. It’s a forgiving cut that becomes incredibly tender as it cooks low and slow, allowing the flavours to develop fully. It’s perfect if you’re planning to prepare a lamb dish ahead of time or for a relaxed family meal.
Lamb chops: if you're looking for a more personal, individual serving, lamb chops are a great choice. These small cuts are easy to cook and perfect for grilling or pan-frying. Serve them with a side of seasonal vegetables, and you’ve got a meal that’s both delicious and simple.

Top tips for cooking lamb

‘How long to cook lamb for?’, ‘best way to cook lamb’, ‘how do you know when lamb is cooked?’, all of these questions and more like it will be furiously tapped into Google in the build-up to Easter, so here are a few essential tips to ensure that your Easter Sunday lamb dish is cooked to perfection, no matter what cut of lamb you choose:

Rest the meat: after cooking your lamb, always let it rest for 20-30 minutes before carving. This allows the juices to redistribute, resulting in a tender, juicy roast. It will happily rest for longer and can easily be warmed up with lashings of gravy.
Use a meat thermometer: lamb can be tricky to cook to perfection - a meat thermometer will help you achieve your desired result. I started using one about a year ago and it has been transformative! For medium-rare, aim for an internal temperature of around 60-65°C, and for medium, go for 70-75°C.
Season generously: lamb has a strong, natural flavour that pairs beautifully with fresh herbs like rosemary, thyme, and mint. Don’t be afraid to use these herbs and of course garlic liberally, along with a good amount of sea salt and freshly ground black pepper.
Slow and low for shoulder cuts: if you’re roasting a shoulder of lamb, cook it slowly at a low temperature (around 150°C) to ensure the meat becomes tender and soft, which will also bring out its best flavour

Let’s celebrate!

So, this Easter, treat your loved ones to a meal that’s both delicious and ethically sourced. We’re signing up more and more producers of the UK’s best quality lamb, and building a marketplace to offer consumers a range of high-quality lamb cuts from outdoor-reared, locally produced meat that will take your celebration to the next level.

Doing it the WeFarmShop way means you’ll be supporting local farmers and enjoying a lamb dish that’s bursting with flavour. Whether you’re roasting a leg, grilling chops, or slow-cooking a shoulder, the perfect cut of lamb awaits — and we’re here to help you make it extraordinary.