Celebrate the arrival of the new Welsh lamb season at Borough Market

Borough Market will be celebrating the start of the new Welsh lamb season in style, with guest traders setting up stalls in the Market Hall offering the first of the season Protected Geographical Indication (PGI)* Welsh spring lamb. When it comes to producing quality lamb, Wales has the perfect environment; the climate, rich grass and crystal clear mountain streams combine to produce beautiful taste and flavour.

Lamb Day takes place annually on the 1st of August. It kick starts the PGI Welsh lamb season by showcasing the finest lamb that’s been reared in Wales using farming methods that date back centuries.

Hybu Cig Cymru – Meat Promotion Wales and the Welsh Government, along with a host of other Welsh food and drink producers, will be offering up tastings of their Welsh products in Borough Market’s iconic glass Market Hall on 1-3 August. Visitors to the Market Hall can purchase a range of traditional, award winning food and drink from Wales including Halen Môn (Anglesey Sea Salt), Radnor Preserves (award-winning marmalades and chutneys), lamb from the award-winning Rhug Estate and Hugh Phillips Gower Butcher, delicious seasonal vegetables from Puffin Produce and handmade Welshcakes and butter shortbread from Shelley’s. There will be a range of Welsh Red, White, Rose and Sparkling Wines from three Welsh Vineyards: White Castle Vineyard, Gwinllan Conwy and Lleathliw Vineyard, along with a selection of Welsh Gin and Liquers from Aber Falls Distillery.

On Lamb Day itself (1st August) Imran Nathoo, Masterchef 2017 quarterfinalist and food blogger, will be hosting the demonstration kitchen in the Market Hall between 1 and 2.30pm. He’ll be cooking up a feast to showcase the versatility of the meat, using seasonal ingredients from Borough Market traders including Welsh Lamb from the Rhug Estate, to create casual street food as well as a stand out dish highlighting Welsh lamb as a real showstopper. The demonstration aims to inspire customers to use lamb in a range of everyday dishes, rather than viewing it as a treat to be served only as a traditional Sunday roast.