British Lamb
British lamb holds a cherished place in the UK’s culinary landscape, celebrated for its distinctive flavour, quality, and association with seasonal festivities. As of March 2025, the lamb industry faces a dynamic environment shaped by production shifts, evolving consumption patterns, and the dedication of local butchers like Archer’s Butchers in Norwich.
Current State of Lamb Farming in the UK
The UK’s sheep meat production is projected to experience a modest increase in 2025. According to the Agriculture and Horticulture Development Board (AHDB), production is expected to rise by 2% year-on-year, reaching approximately 272,000 tonnes. This growth is primarily attributed to a higher carryover of lambs from 2024, leading to increased slaughter numbers in the first half of the year.
However, the outlook for the 2025/26 lamb crop presents challenges. The lamb crop is forecasted to total 15.5 million head, reflecting a 2% decline compared to the previous year. This reduction is mainly due to a shrinking female breeding flock, which has been steadily decreasing and is anticipated to contract by 2.5% year-on-year. Factors contributing to this decline include economic pressures, disease risks, and unpredictable weather conditions affecting lambing and rearing rates.
Consumer Demand and Consumption Trends
In 2024, lamb experienced a notable surge in consumer demand, with total volumes increasing by 6% year-on-year, making it the fastest-growing red meat during that period. Retail consumption rose by 4%, driven by factors such as reduced price sensitivity among consumers and enhanced promotional efforts. The foodservice sector also saw growth, with lamb volumes up by 4% in dining establishments and a substantial 18% increase in takeaway services.
Looking ahead, 2025 is expected to witness a slight easing in lamb consumption. The AHDB forecasts a 2% decreasein retail and foodservice demand, attributing this to economic uncertainties and a potential reduction in promotional activities. Despite this anticipated dip, the enduring popularity of lamb during seasonal events like Easter continues to bolster its position in the market. Lamb sales are expected to rise as British consumers seek traditional Easter meals, reflecting the meat’s cultural significance during festive periods.
Easter Lamb and Spring Lamb – When to Buy and What to Choose
Easter is synonymous with lamb in the UK, with lamb roasts being a classic centrepiece for many families celebrating the season. The Easter period, typically falling between late March and April, coincides with the availability of Spring Lamb, which is renowned for its tender, delicate flavour.
Spring Lamb refers to lamb that is typically 3 to 5 months old and is usually available from April through June. It is especially prized for its subtle sweetness, pale pink meat, and fine texture. The best time to buy Spring Lamb is from April onwards, when the lambs are mature enough to provide quality cuts but still retain their delicate flavour.
During the spring and Easter season, popular cuts of lamb include:
-
Leg of Lamb: Perfect for roasting, it remains the top choice for Easter Sunday meals.
-
Shoulder of Lamb: A slightly fattier cut, ideal for slow-roasting to produce rich, tender meat.
-
Rack of Lamb: A premium cut featuring tender, succulent meat, often roasted and served as an elegant centrepiece.
-
Loin Chops: Ideal for quick cooking, such as grilling or pan-frying, these are popular for weekday meals.
-
Lamb Shank: Best cooked low and slow, delivering fall-off-the-bone tenderness with a rich, hearty flavour.
Archer’s Butchers: A Testament to Local Excellence
Amid these industry trends, Archer’s Butchers in Norwich exemplifies the commitment to quality and local sourcing that defines Britain’s independent meat sector.
Established over 95 years ago, this third-generation family-run business has built a reputation for providing high-quality meats while upholding traditional butchery techniques. Their dedication to excellence is evident in their meticulous selection of suppliers and products.
Archer’s Butchery sources its lamb from HG Blake Ltd., an independent, family-owned abattoir based in Norfolk. HG Blake collaborates directly with East Anglian farmers, ensuring that the lambs are naturally reared and adhere to the highest standards of animal husbandry and welfare.
The primary breed supplied is the Texel, renowned for its outstanding carcass quality.
Crossbreeding Texels with native breeds like Suffolk or Beltex enhances the meat’s flavour and meat-to-bone ratio, resulting in a product that is both succulent and tender.
This partnership underscores Archer’s commitment to supporting local agriculture and providing customers with traceable, high-quality meat. By maintaining close relationships with suppliers like HG Blake, Archer’s ensures that their offerings meet the expectations of discerning consumers who value both provenance and quality.
What’s Next for Lamb in 2025?
The UK lamb industry faces several challenges, including a declining breeding flock and economic factors influencing consumer behaviour. Despite these hurdles, opportunities exist to sustain and even grow lamb consumption. Value-added products, such as ready-to-cook lamb cuts and meal deals, have the potential to maintain consumer interest, particularly in the retail sector.
Local butchers like Archer’s Butchery play a crucial role in this landscape. Their emphasis on quality, sustainability, and community engagement positions them to effectively address evolving consumer preferences.
By offering expertly sourced and prepared lamb products, they cater to a market segment that values both tradition and ethical consumption.
With Easter fast approaching, the demand for lamb is expected to spike, making it a prime time for butchers across the UK to showcase their finest cuts.
Archer’s Butchery, with its commitment to quality and heritage, is well-positioned to provide customers with the very best lamb for their seasonal celebrations.
By continuing to support local farmers and providing customers with top-tier products, Archer’s Butchery maintains its status as a cornerstone of Norwich’s thriving meat scene.