Cuts of lamb were eaten on 607 million occasions last year, up +0.2% on 2005's levels Joints account for 40% of cuts, and chops 28% Half of lamb is eaten with gravy and carrots 66% of lamb is eaten for the taste (enjoyment) compared with 58% for beef and 54% for pork Lamb is most commonly prepared by roasting (45% of meals) A tasty favourite for older people Consumers aged 45 and over are key to the consumption of lamb cuts, eating 55% of total meals. In fact, consumers over 65 eat more than a quarter of cuts of lamb and over-consume based on their share of total red meat consumption. The consumer profile of lamb cuts does not differ much from that of total red meats, though; children account for 15% of consumption, men 42% and women 44%. Just under 60% of meals involving cuts of lamb are evening meals. Consumption at this occasion has shown a significant increase year-on-year, whereas all other lamb meals have shown some decline. The evening meal is the vehicle for 50% of total red meat cuts, significantly lower than lamb. Lamb is relatively weak on the other hand, at teatime, an occasion geared to children. Lamb's strong bias toward weekend and evening meal consumption suggests it is seen as a more enjoyable meat than others. And while roasting is obviously the predominant preparation methods, stir-frying is up 58%. Lauratu Osu