100% Grass Fed & Properly Free Range
Slow Grown, Speedy Delivery
Encompassing all of the flavour of our traditional leg of lamb on the bone but with the added ability to cook speedily. Our Butterflied Leg of Lamb is the ideal cut to cook on the BBQ.
We grow our lamb slowly, only ever feeding a diet of grass for the entirety of their lives, they take a little longer to finish and so, are classed as Hogget. The maturity of our Hogget creates a richer depth of flavour and marbling than you find in younger lamb.
We recommend 4 portions per kg.
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.Our Mission
We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.Delivery Information
We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.Quality
Notes from the kitchen
Preheat the oven to 180C. Place the boneless lamb in a roasting dish.
(For best results use a dial meat thermometer with the point in the centre of the joint and the dial facing out of the oven)
Roast for 20 minutes per 500g. You are aiming for an internal temperature of 55C.
Remove from oven, place on a carving board and allow to rest at room temperature for 20 minutes. The temperature will rise whilst resting and the joint should be blushing pink when you carve.
Or try our recipe for Butterflied Lambs Leg, Ewes Curd & Asparagus
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