We’ve had roast lamb today, Dorset lamb from Dorset. I say that as the Dorset is the earliest maturing of all the UK breeds and because my friend Christine McFadden brought the joint as a gift when she visited a few weeks ago. The lamb, from Wyld Meadow Farm just outside Bridport, was bought at the local farmer’s market. Christine loves it and thought we should try it too - and very good it was, with onion sauce and purple sprouting broccoli from our local farm shop.


Dorset ewes, photo Liz Reeves

The lamb was amazingly flavoursome, deeply meaty and satisfying. It also carried very little fat, meeting the demands of the modern consumer regarding carcass conformation. This is key if farm-gate producers are to make a good business out of direct sales to discerning modern cooks. Very few people like fatty lamb. Wyld Meadown Farm have certainly got it right.

Eating local isn’t just about food on your own doorstep - it’s about small-scale producers everywhere who offer food for sale which reflects the potential of their own area and cherishes the land from which they make their living. As the tourist season gets under way this Easter weekend, my Dorset lamb brought to me by my Dorset friend reminds me of the diversity to be enjoyed when eating local, wherever you are.

Thanks, Christine - come and stay again soon!