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 chops
Brush with olive oil, season and fry, BBQ or grill (medium to high heat) for approx 4 mins a side. If you like a little sauce/jus, brown in oil or butter in a pan and transfer to a preheated oven with a knob of herb butter or cumberland/redcurrant jelly on top.
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.