Jamie shows off the flexibility and diversity of lamb by cooking some classic Middle Eastern and British dishes using Welsh lamb
He tells us how the quality of ingredients makes all the difference to a dish and lamb is no exception.
With sheep farmers under pressure from recent outbreaks of foot and mouth disease and blue-tongue, not to mention last summer's floods, it's time to support the industry by tucking into this healthy, classic British meat.
Jamie gets a visit from Welsh sheep farmer Daphne Tilley, who teaches him some key facts about lamb including the differences between lamb (usually under six months old), hogget (a year old or more) and mutton (over two years), and how good rearing conditions won't just keep the lambs happy, as they ultimately make for much tastier meat.
Jamie cooks up some delicious recipes from the Welsh lamb that Daphne has brought with her - crunchy grilled lamb kebabs and an incredible roasted shoulder of lamb.
Jamie's interest in the ethical rearing of animals saw him host a dinner party with a difference on Jamie's Fowl Dinners
Jamie Oliver might know his Cavalo Nero from his cauliflower, but do you?
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