Now in its fifth year, the week-long initiative is designed to raise the profile of lamb and is co-run by industry bodies: the Agriculture & Horticulture Development Board (AHDB), National Sheep Association (NSA), National Farmers’ Union (NFU), Red Tractor, HCC, LMCN and Quality Meat Scotland (QMS).
Moon has been promoting her dish ‘lamb feast’ which is a barbeque dish designed to make cooking with lesser used lamb cuts (breast, kidney and tongue) more accessible.
Having lambed sheep as a child, Moon went on from farming to develop her culinary skills at the Dorchester in London.
She said: “I find it fascinating that people will cook lamb cutlets, they’ll cook a leg of lamb on a Sunday or a rack of lamb for a special occasion, but they’ll not cook a kidney or a lamb breast.
“We’ve got a responsibility to make people interested in other cuts. For me it’s very important to utilise the whole lamb not just the favourite bits.
“People are becoming more adventurous with their food and I’d like to hope this lamb dish which I’ve shared in the ‘Off the Block’ video will inspire chefs and home cooks to give it a try, particularly in Love Lamb Week.”
Moon’s recipe was included in the latest round of the AHDB’s ‘Off the Block’ series that aims to increase the use of the whole beef and lamb carcass, by doing this it improves the value for money and helps to reduce food waste.
Driving awareness of the red meat, its availability and nutritional benefits, Love Lamb Week is taking place across the country 1-7 September. If supporting the campaign on social media, remember to use #LoveLamb and #LoveLambWeek.