Lamb production is pretty consistently good year-round in today's Australia, but spring lamb still has that extra cachet, so we thought we'd ask Richard Gunner, the South Australian butcher and sheep and cattle farmer who is one of the nation's authorities on the subject, for his thoughts on how to get the best out of the beast right now. Here's his cut-by-cut breakdown, from the everyday to the lesser-known.

Using secondary cuts of meat maximises flavour and texture and minimises costs. Apply a little know-how and you’ll be reaping benefits in purse and on palate.