Our lamb grazes the lush pastures of the Ouse Valley meadows from Bedfordshire villages such as Harrold, Marston and Oakley. We look for a carcass with good confirmation that has the best ratio of meat to fat which ensures the most succulent meat possible. Our lamb is slaughtered locally in Bedfordshire to reduce transport time for the animals keeping stress levels to a minimum
LEG OF LAMB
Half or whole legs of lamb perfect for a Sunday roast.
LAMB LOIN CHOPS
Single or double lean lamb chops.
Lamb neck chopped on the bone for the slow cooker stewing dish.
SHOULDER OF LAMB
Half or Whole Shoulders of lamb
For slow roasting
LEG OF LAMB STEAKS
Lamb gigot chop centre cut from the leg ideal for grill pan or barbecue
Lean cuts of diced lamb.
LAMB NECK FILLET
Neck of lamb fillets for slow cooking or barbecuing
MINTY LAMB CHOPS
Loin chops in our garden mint marinade.
Lean lamb shanks for slow cooking.