Every year, thousands of Irish households prepare a traditional Easter feast with lamb taking pride of place on the table. Many believe they are buying tender “spring lamb” — but the truth is more complicated. According to recent reports, the lamb available in Irish butchers and supermarkets at Easter is unlikely to be true spring lamb at all.

The term “spring lamb” evokes images of young animals grazing in lush meadows. However, true spring lamb is defined as lamb born in late winter or early spring and slaughtered before they are three to five months old. In Ireland, most lambs born in January or February would not yet be ready for market by Easter, meaning the lamb on your plate likely came from older stock.

Why True Irish Spring Lamb Is Rare

Ireland’s lambing season naturally aligns with the rhythm of the land. Ewes usually give birth between February and April, depending on the region. In the west and north, where harsher weather prevails, lambs tend to be born later. As a result, genuine spring lambs — young, milk-fed, and tender — are not available until May or June.

Agricultural expert Alan Matthews explains, “The majority of lambs consumed at Easter are either hogget — lambs aged around a year — or imported meat from New Zealand and other countries where seasonal patterns differ.”

Retailers continue to label lamb products as “spring lamb,” largely due to consumer expectations around Easter. However, this labelling, while technically not illegal, misleads many into thinking they are eating much younger meat.

The Age of Lambs Sold at Easter

Typically, the lamb sold at Easter in Ireland is between 8 and 12 months old. This meat has a more developed flavour than genuine spring lamb but is still tender enough for a celebratory meal. Those seeking the delicate, subtle taste associated with true spring lamb should ideally wait until early summer.

Veteran butcher Liam Hegarty says, “People expect lamb at Easter, and we can give them beautiful, flavoursome meat. But it’s important to understand it’s not what the name suggests.”

Supermarkets have also leaned heavily on imported lamb, particularly from New Zealand, where lambing occurs earlier due to climate differences. Imported meat often fills the gap created by Ireland’s natural seasonal cycle.

Is This a Problem?

There is growing debate about whether the Easter lamb “myth” needs to be tackled more openly. Some believe clearer labelling would help consumers make more informed choices. Others argue that tradition and demand drive the market and that Irish lamb, regardless of exact age, remains among the best in the world.

Dietitian Fiona Donnelly notes, “The nutritional differences between spring lamb and older lamb are minor. However, from a flavour and ethical standpoint, some consumers prefer to know exactly what they’re eating.”

What to Look for When Buying Lamb

If you’re particular about getting true Irish spring lamb, your best bet is to:

• Visit trusted butchers and ask direct questions.
• Look for meat labelled with the Bord Bia Quality Assurance mark.
• Wait until May or June for guaranteed spring lamb availability.

For Easter celebrations, however, rest assured that Irish lamb — whether a few months older than you expected or not — offers rich taste and high-quality nutrition, making it a perfect centrepiece.

Final Thoughts

Easter lamb traditions remain deeply embedded in Irish culture. While the meat you enjoy this Easter might not technically be spring lamb, it is still a testament to Ireland’s proud farming heritage. Whether you choose to wait for true spring lamb or enjoy the slightly older, equally delicious cuts available now, the spirit of Easter dining remains strong.

As consumers become more curious and discerning about their food, perhaps next Easter we’ll see more transparent labelling and an even greater appreciation for the journey from field to table.

For more stories and insights, visit It’s On

Instagram:@itson.ie

TikTok videos and information:@itson.ie