Episode Description


The quality of ingredients makes all the difference to a dish and lamb is no exception. Jamie gets a visit from Daphne, a Welsh sheep farmer, and they talk about some of the misconceptions of spring lamb, the differences between lamb, hogget and mutton and how good conditions for the animals ultimately makes the meat taste so much better. Jamie cooks up some delicious lamb recipes from the Welsh lamb that Daphne’s brought with her – crunchy grilled lamb kebabs and an incredible roasted shoulder of lamb.

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