Pair our sublime leg of lamb with wild garlic salsa verde for a different take on the classic Easter dish.
Foraging wild garlic marks the beginning of the Spring and if you spot it while you are out exploring it’s a good indicator that you are standing in a rare and special habit as it loves to grow in ancient woodland. Look for it in shady woods where they coat the woodland floor with their delicate white flowers. If you are new to foraging it’s a great starter plant as its leaves can be eaten raw in salads, or blanched and used in place of spinach, or made into a delicious soup and pesto. They have a mild garlic flavour and are at their best before the flowers appear. The flowers are also edible and can be added raw to salads.