As you can imagine, the shop’s been super busy this week, with people stocking up for the Easter weekend. The most popular meat? Lamb (obviously).
I’ve always been slightly mystified by why we all feel obliged to eat lamb at Easter, so the other day I did a bit of research to find out where the tradition came from. As it turns out, Jewish people were accustomed to eating lamb at Passover, and when they converted to Christianity, the tradition continued. Plus, Christians refer to Jesus as the ‘Lamb of God’ and given that Easter is a festival very much related to Christianity, lamb being the main dish kind of makes sense.
So, there you go – consider yourself more informed than I was two days ago!
One thing I know for sure, is that the lamb from Over Farm Market is very tasty indeed. It comes from a couple of local sources – Court Farm in Cheltenham and Clan Boulton in Westbury-on-Severn. Having visited both recently, I can testify to both the environment and the quality of everything they do.
Once you’ve decided on lamb for your Easter Sunday dinner, the big question is: what condiment do you have with it? Personally, I’m a mint sauce man; I make it fresh with water, vinegar, sugar and freshly picked mint from the garden. My brother Josh (who also works in the farm shop) is a mint jelly guy. In fact, he’s so obsessed with the stuff that he used to have it in his sandwiches, and whilst he’s grown out of that particular tradition, he still prefers it on his lamb.
What about you? Are you into mint sauce or mint jelly, or are you a redcurrant maverick? I would love to hear about your Easter traditions and we can help you stick to them.
I hope to see you soon.
Farm Shop Manager, Over Farm