Rustle up a lamb curry and back British farming

We all love a good curry and new figures have revealed that more of us than ever before are using lamb as the main ingredient.

For the 52 weeks ending March 1 2015, there was an increase of nearly 22 per cent in the number of people eating lamb curry, according to Kantar Worldpanel/AHDB.

As we enter peak season for British lamb, there is an ample supply of fresh, tender and delicious new season, quality lamb now available, and NFU livestock board chairman Charles Sercombe , a sheep farmer from Leicestershire, said if you’re rustling up a lamb curry, ordering a takeaway or eating out, ask for British lamb.

“Although UK lamb supplies are set to be particularly strong throughout 2015 the markets are continuing to be volatile with new season lamb prices 60p/kg lower than the level seen in 2014,” said Mr Sercombe.

“This is why it is so important that the food manufacturing sector and the public continues to back British farming and ensure it is Red Tractor assured British lamb that goes into their ready meals and shopping baskets. Choosing British lamb means supporting British farmers whose hard work helps to keep the British countryside the way we want it to look.

“And of course it just doesn’t have to be for a curry. Whether it’s a lamb shank, a leg of lamb, a rack or chops – British lamb is a very versatile meat – perfect to roast, stir-fry or barbecue.”

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