Producer profile; meet our lamb farmer:
Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting.
How to cook lamb burgers
These patties don’t contain any seasoning so sprinkle with salt and pepper generously before cooking, just as you would with a steak. Fry or BBQ on a medium-high heat for 3-4 mins a side, until nicely browned and cooked through. Leave to rest for a few minutes before building your perfect burger.
Organic lamb farmer
The lamb comes from our producer group of small-scale organic farmers, who rear their animals to some of the highest welfare standards around. They are grass fed and enjoy an outdoor existence, reaching maturity naturally.
We choose traditional breeds, which we believe give better flavour. We carefully hang and butcher the meat ourselves, then mature it for extra flavour and tenderness.
|Energy (kJ)||880 kJ|
|Energy (kCal)||200 kCal|
|Fat (g)||13 g|
|of which Saturates (g)||5.4 g|
|Carbohydrate (g)||3.7 g|
|of which Sugars(g)||0.7 g|
|Protein (g)||21 g|
|Salt (g)||1.2 g|