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 shoulder chops
Perfect for hearty stews. Simmer gently in stock for 1½-2 hours. For an Irish stew, layer in a casserole with potato, carrot and onion, add thyme, parsley, bay leaf, salt and pepper, plus water/stock to cover and cook at 170°C for 2 hours.
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.