English beef and lamb: buy it, cook it, eat it
Our guide to buying, cooking and eating the very best beef and lamb is funded by Eblex, the organisation for the English beef and sheep industry. All content in this series is commissioned and editorially controlled by the Guardian to an overall brief agreed with the sponsor
How to cook lamb
Alex Renton: The glory of lamb is that it can take an awful lot of messing around with – it's probably the most versatile meat we grow
How to buy lamb
Alex Renton: Try sweet and tender spring lamb and pay attention to what the animals have been fed on – it makes a great deal of difference to the flavour
English lamb: too good to send abroad
Tender, tasty English lamb is now available at prices that match or beat the imports. Hurrah, says Alex Renton
How to buy beef
Finding advice on which cut to use and being able to rely on the best quality meat are two very good reasons to buy your beef from a traditional butcher, says Alex Renton
Stuffed saddle of lamb with Christmas spices recipe
An easy but impressive-looking way to cook lamb, rich with raisins, chestnuts and festive spices
Rosie Sykes' shin of beef, stout and prune pie recipe
Break out the pie funnel for this classic English beef pie with suet pastry and stout
English beef: cooking and flavour
The old English tradition of raising and eating the finest beef is being enhanced by new cooking methods such as sous vide
English beef: a proud tradition
Like nothing else, the raising and eating of beef is intrinsic to English culture and tradition
