You have no doubt heard the term ‘spring lamb’ being spruiked at butcher shops and meat counters however for many people the term still holds some confusion. The reason we have come to associate spring with lamb grilling season is because this is when lambs are most plentiful and consequently cheapest in Australia.
Most of the lamb in Australia is produced in Victoria and New South Wales where rainfall and grass growth is highest in spring. Farmers take advantage of this by having more stock on the ground during this time. The easiest way to do this is to make sure there are more lambs on the ground. As such a typical spring lamb is is birthed in Autumn and sold between September and November when it is between 50- 60 kg in weight.
Contrary to popular belief spring lamb is not exclusively milk fed, milk fed lambs are called sucker lambs. Because lambs are able to graze on lush grasses they take up nutrients from these such as Omega 3 and 6 making spring lamb a healthy family choice. As the lambs have not reached full maturity yet the meat is much leaner and tender while also having a deliciously mild flavour.