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  4. April - Lamb and New Potatoes

April - Lamb and New Potatoes


Lamb in Britain only refers to meat that is sold in the same year of birth or previous year if it is born in October or after.

General information

  • Lamb is well known for its delicate flavour and tender flesh.
  • It is available all year round.
  • There is a huge variety of cuts of lamb available and the cut you buy should be dependent on how you are going to cook it.
  • Leg, breast, rack, shoulder, rump, and loin are best for roasting.
  • Fillet, chops, steaks, and cutlets are best for quick cooking.
  • If you want slow cooked lamb then the shoulder, leg, and shank would be the best cuts.

Nutritional information

  • Lamb is a good source of iron and protein and is high in zinc and vitamin B12.
  • The department of health recommends that you eat no more than 70g of red or processed meat a day.
  • Lamb can be high in saturated fat. When picking your lamb, try to pick the leaner cuts of meat or cut the fat off before cooking.
  • For more information on meat consumption visit

How to prepare:

  • Look for the firm, moist, velvety textured meat. Make sure that any fat on the meat is white. Younger lamb will be paler.
  • When storing raw lamb, make sure it is kept at the bottom of the fridge away from any cooked meats.
  • Roast – add herbs, spices or a marinade and cook in the oven for 20-25mins per kilo.
  • Grilled – season and grill on a grill pan or barbecue.
  • Stew – cut the meat up and fry in oil then slow cook in liquid alongside veg and spices for 60-90 mins.
  • Minced – minced lamb is great for making burgers and meatballs.
  • Loose cuts will keep for 2-4 days in the fridge. Larger cuts will last for up to 5 days and minced lamb or offal should be eaten on the day of purchase. For pre-packaged lamb, follow the use by date.

New potatoes

The average person eats 33kg of potatoes each year!

General information

  • New potatoes are young potatoes that have a thin, crisp, waxy texture and keep their shape once cooked.
  • They are sweeter than other potatoes as their sugar has not yet converted to starch.
  • The most well-known type of new potato in the UK is the Jersey Royal.
  • New potatoes start to appear in late April and are said to mark the beginning of summer.
  • Advice on growing your own new potatoes is available from the Royal Horticultural Society.

Nutritional information:

  • Although potatoes are a vegetable, they are not included as part of your 5 a day but they do have some great health benefits.
  • New potatoes are a good source of complex carbohydrates, which give us energy.
  • They are also high in vitamin B and vitamin C, which helps maintain healthy skin, bones, hair and nervous system.
  • They are a good source of fibre especially when the skins are left on.

How to prepare:

  • Look for the potatoes that are firm, dry and that do not have blemishes. Unwashed potatoes are actually better as the dirt helps stop them from bruising.
  • Rinse potatoes before using. They do not have to be peeled.
  • Boiling – place the potatoes in a pan of water and bring to the boil. Simmer for around 10 minutes and drain.
  • Salads – New potatoes are perfect cut in half for salads.
  • Fried – After boiling, add to a hot pan for a great hash.
  • Crushed – a great accompaniment to fish.
  • New potatoes should be used within a few days of purchase and kept in a cool, dark place.


We have pulled together some of our delicious recipes using lamb and new potatoes for you to try below. Alternatively search our recipe collection here for many more recipe ideas.  

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