THIS month sees the launch of British Meat's £2.7 million marketing campaign for lamb.

Tim Nice But Dim, alias comedian Harry Enfield, will be promoting the meat in a new advertising campaign and showing viewers how even he can create a delicious dish.

Supermarkets nationwide will be promoting lamb with a series of on-pack promotions, Tim Nice But Dim leaflets and linked offers to branded goods such as Sharwoods.

British Meat's consumer marketing manager, the aptly-named Chris Lamb, said: "Consumers will be able to take advantage of great in-store promotions and choose from a whole host of innovative new British lamb cuts."

Tesco has rushed to the head of the flock with lots of in-store offers to tempt shoppers to buy more lamb. Movement of stock has been restricted due to foot and mouth and a ban on exporting low-cost "light" lamb -- smaller, hill produced lamb weighing between 5kg and 7kg -- has created a surplus of 1.5 million lambs in the UK.

Tesco is now running in-store promotions to encourage customers to eat more lamb, including a special purchase selection pack at £5.99/kg.

For a free copy of the Tim Nice But Dim booklet Nice and Simple call the British Meat hotline on 01908 232 522.

Below is a recipe from the British Meat Information Service to get you started.

Lamb Steaks With Redcurrant And Red Wine Sauce

2 lean lamb leg steaks

1 x 5ml sp (1tsp) oil

3 x 15ml sp (3tbsp) redcurrant jelly

150ml ( pint) red wine

1 x 15ml sp (1tbsp) fresh rosemary or pinch of dried rosemary

1 x 5ml (1tsp) gravy granules

HEAT the oil in the frying pan and cook steak (four to six minutes per side for steaks 1-2cms (- in) thick. Remove from pan and keep warm. Add redcurrant jelly, wine and rosemary to the pan and boil for 1-2 minutes. Add the gravy granules and stir until thickened.

Serve the lamb steaks on a bed of mashed potato, carrot and parsnip or plain mash with steamed asparagus drizzled with the sauce.

Serves two. Cooking time approximately 12-15 minutes.