Producer profile; meet our lamb farmer:
A leaner cut from the leg. Can be cooked quickly in a frying pan or threaded onto kebab skewers for the grill or BBQ; it will take about 10-12 mins on a moderate heat. It is perfect for relatively quick curries, casseroles or stews too; brown the meat well on all sides before adding to your dish of choice and cooking gently for an hour at the very least, or until tender.
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.
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.