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.
Fast cook/BBQ - Season or marinate the lamb well. Fry or BBQ over a medium high heat, turning often until well browned on all sides, 12 – 15 mins for a medium blush in the middle.
Slow cook – Season the meat well, brown on all sides in a frying pan. Transfer to a casserole pan of stock and veg, slow cook at 170C, 160C fan or gas mark 3, for 1h 30 mins, until tender.
Try Kirsty's juicy, tender marinated lamb neck with yogurt, chilli and herbs recipe here.
About our organic lamb
Lamb definitely benefits from the spring and early summer ‘bite’ of succulent, nutritious grass. Our RSPCA award-winning meat is from animals reared the traditional way and with welfare the number one priority. We only work with small scale farmers whose animals roam free range and are allowed to mature naturally. The result is tender meat with real depth of flavour. We cut and prepare all of our meat from the carcass at our own butchery.