Rethinking Easter Lamb: What’s Really in Season in the UK Right Now

Easter = lamb like Christmas = turkey. it appears on menus and tables year after year, more out of habit than intention. When we stop and look at it through a seasonal lens though, it doesn’t quite make it to the table.

In the UK, lamb isn’t at its best at Easter. Most lambs are born in late winter or early spring, so by March or April they’re still very young. The “spring lamb” that fills supermarket shelves at this time is often the result of early breeding systems or imports, rather than animals that have had time to grow slowly on pasture (particularly with the poor year we had for grass in 2025). Lamb that’s been properly reared (with time to graze and develop flavour) comes later in the year, from early summer onwards, or as hogget in autumn (1-2 years old).

So while lamb might feel traditional, it’s rarely seasonal at Easter. And if we’re trying to eat in a way that’s more connected to British farming, it’s worth questioning why it’s still the default.

There are other meats (and veggie options!) though that make more sense at this time of year.

Chicken is probably the most obvious. Its seasonality is less about a fixed point in the calendar and more about how it’s raised. By spring, free-range chickens are starting to spend more time outdoors again after winter restrictions. They’re more active, foraging naturally, and that tends to produce better texture and flavour. It also fits the moment; lighter than a winter roast, but still substantial enough to centre a meal.

A whole roast chicken, cooked simply with lemon, wild garlic and oregano makes a delicious Easter centrepiece. Add some early spring vegetables - spring greens, purple sprouting broccoli, maybe the first new potatoes - and you have something that is a snapshot of the season.

Pork is another strong option. As the weather improves, outdoor-reared pigs are back. Cuts like shoulder or belly work particularly well for slower cooking, whether roasted or braised. Paired with sharper, greener spring flavours it’s a rich roast that still feels Spring-like; serve with a wholegrain mustard and cider sauce for extra brownie points with your friends and family.

You might also still come across venison at the tail end of the game season. While most game is finishing up by early spring, venison can linger a little longer. Wild venison is arguably the most sustainable meat in the UK right now (as we need to cull the population to keep it in balance with nature) and is incredibly lean and nutritious - a win win.

And then there are eggs, which arguably make more sense at Easter than anything else. A perfect veggie centrepiece; baked into tarts, as an indulgent frittata or as a little something before the meal (my go to is smashed egg blinis topped with anchovies!)

None of this is about stripping away tradition; it’s more about keeping the spirit of gathering and sharing, but aligning it more closely with what’s actually in season here in the UK.

A good Easter meal doesn’t need to hinge on lamb. It just needs to feel considered. Something roasted, something fresh, something to put in the middle of the table and most importantly something to share.