Lurpak butter and traditonal British butter are made by very different methods so taste very different.
Most European butters are cultured butters This type is made from fermented cream ie cream left to stand
They discovered how to industrialise this by adding cultures (lactic acid) to the cream and the making the butter.
Lurpak is a lactic acid butter.
British butter is normally made from fresh cream that is churned whilst fresh. It isn't acidified.
If it's made with pasteurised milk then it's termed sweet cream butter (I can buy raw cream butter but I don't think it's available in the UK)
Cultured butter is good for cooking as it has a higher smoke point and less water than sweet cream. Otherwise it's a matter of taste.
(you never know when info can come in useful, I learned that when I worked at the Danish centre for a holiday job, a very long time ago)