John Quigley: It's spring time to serve up succulent lamb chops; The top chef dishes up a tender seasonal treat.(Features) From: Sunday Mail (Glasgow, Scotland) | Date: April 10, 2005 | COPYRIGHT 2005 Scottish Daily Record & Sunday. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group.Copyright information

Byline: John Quigley

Spring heralds the beginning of the traditional season of lamb.

Spring lamb has small slender bones with pink flesh that is meltingly tender and more subtle than darker fleshed summer or autumn lamb.

Chose cuts and joints carefully. My own favourite is lamb chops.

Selecting the right chop requires careful examination of the label and possibly a short conversation with the butcher.

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