Producer profile; meet our lamb farmer:
You can cook these chops fast, like a steak; the meat isn’t as tender, but the flavour is deeper. Season generously and brown well in a hot, oiled pan for about 3 mins per side for medium. Leave to rest for 5 mins before serving. They are best suited to slow braising into a stew, casserole or curry. Season well and brown in a pan before adding to the dish of choice. Cook very gently for 2-3 hours until completely 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.