IN SEASON


This month, FOODLOVER has caught up with the Richards, a Dorset family that has tended to the land around Kingston Lacy for 150 years to fi nd out about food, farming and making the most of some gorgeous spring lamb.


produce it is today. Proudly supporting local businesses, it’s called home to a variety of on-site artisans. In the last year, the butchery has seen a lot of change with the addition of a new manager


P


amphill Dairy is a farm shop, butchers and parlour café. Originally a milking site, the Richards converted Pamphill in the 1980s to make it the much- loved hub for authentic Dorset


Ed, who has over 30 years’ experience, and his son Oliver who is keen to continue the family tradition. Together they are passionate about providing the best in local produce and are proud to off er friendly service and expert advice.


FRESH INGREDIENTS, STRAIGHT FROM FARM TO PLATE Spring lamb is available from early spring until


the summer. It’s very tender and is lighter in fl avour than autumn lamb as it hasn’t had as much time to graze. If you’re not a fan of very fl avoursome lamb, then spring lamb is the best type for you. T e best cuts of lamb depend on the cooking method; for roasts, the best cuts are leg, rack of lamb and rump. Whereas if you’re looking for something to pop in the oven to cook low and slow we recommend going for shoulder, breast and shanks.


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