Nowadays, many cuts are sold with less fat, but the aims of good butchery remain the same: to ensure that each cut cooks in the same way every time; that you only get the meat you want to eat, which is sometimes still on the bone or with a little fat to assist with cooking and enhance flavour.

As a guide, red meat will keep for about five days
in the refrigerator at a temperature of between 0-4 degrees C.

Store raw meat in clean sealed containers on the bottom shelf of the fridge.

Lamb has always been associated with springtime and lamb features heavily during Easter time in shops and restaurants.

Nowadays however, quality lamb is available all year round, with early summer and late autumn seeing great quality lamb