Lamb

Our lambs are purchased from various parts of the country to maintain a young new season lamb. Lambs are mainly grazed unless weather conditions are very poor, in which case they are housed.
In certain cases where they cannot be taken from the field, they are given food.
Our "New Season" lamb season starts in Worcestershire, Warwickshire and Leicestershire (March - August). We then move our purchases to the Scottish Borders (September - November) making good use of the grass before the colder weather sets in, at which point we move our purchasing to Devon and Cornwall (November - March).
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A classic lamb cut, which weigh 120g each - serve 2 per portion.
Supplied in a pack of 10
Supplied fresh
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A classic restaurant dish and a specialist butchers' cut.
Weight 200g each - serve 1 per portion
2 supplied
Supplied fresh
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A classic restaurant dish and a specialist butchers' cut.
Minimum weight 400g - serves 2.
1 supplied
Supplied fresh
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A classic restaurant dish and a specialist butchers' cut.
Minimum weight 400g - serves 2.
1 supplied
Supplied fresh
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Tender, French trimmed Lamb Cutlets with a garden mint glaze.
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Hand diced lamb that is taken from the leg muscle, making this cut ideal for slow cooking.
Minimum weight 440g
Supplied Fresh
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A superb cut of meat, and a restaurant favourite.
Weight 90g each
8 supplied
Supplied fresh
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This item is a classic and popular cut.
Weight 90g each Supplied in a pack of 5
Supplied fresh
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A superb cut of meat, and a restaurant favourite.
Weight 90g each
4 supplied
Supplied fresh
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Lamb & Mint burgers are a popular alternative to Steak Burgers
Contains 2 burgers of 200g each
Supplied fresh