organic lamb

The deep taste of organic lamb combines well with other full flavours and we have the cuts to suit; diced for a spicy curry, stewing with aromatic herbs, a leg or shoulder for your organic roast with rosemary, anchovies and garlic, and minced lamb with aubergine to create a moussaka. 

Early season organic lamb tends to be from Poll Dorset ewes, lambing in late autumn and reared through the winter for Easter. They are wonderful and tender but come into their prime mid May and get tastier by the month through summer and autumn from age and a more varied diet.

Many of you have asked us for slightly smaller size portions. So we’ve tweaked some of our pack weights to make them more practical in the kitchen (and they cost a bit less too).