- Lamb running around penless

- Free range
- Lamb pork chops
- Tender meat
- Better protein
- Black Suffox- known for meat
- Young lamb is slaughtered between 6 and 8 weeks - it is the palest of all
lamb. Spring (also called early or summer lamb) is 3 to 5 months old.
Lamb between 1 and 2 years is called 'hoggart' - it has a stonger flavour
and slightly less tender flesh; anything over 2 years is called mutton,
which has much more flavour - but also a tougher flesh that needs slow-
cooking to tenderise it.