How do I cook Lamb Shoulder?

Preheat the oven to 200°C. Mix rosemary, oil, salt, and pepper, and rub over the lamb shoulder. Place halved onions and stock in a roasting dish, then set a rack on top and place the lamb on the rack. Roast for 30 minutes until browned, then reduce the oven to 150°C, cover with foil, and roast for 3-4 hours until the meat is tender and falls off the bone.

How do I cook Lamb Shank?

Preheat the oven to 220°C/Gas 7. Rub lamb shanks with rapeseed oil, salt, and pepper, then roast for 20 minutes. Meanwhile, saute chopped onions, sliced garlic, bay leaves, and rosemary in a casserole pan. Reduce the oven to 140°C/Gas 1. Transfer the shanks to the casserole, add tomatoes and stock, stir, and stew in the oven for 2.5 to 3 hours until the meat is tender and the sauce thickens, adding water or stock as needed.

What is the difference between Mutton, Hogget & Lamb?

There are various definitions of lamb, but the most widely accepted is a sheep up to 1 year old. You can find lamb available in the market as young as 3 months old, which to us feels completely wrong. We rear a flock of sheep that straddles the bracket of lamb and hogget. Hogget is widely accepted as a sheep that is older than 1 year and under 2 years. Mutton can be anything from 2 years old.

What is Grass Fed Lamb?

Once weaned from natural mother's milk, our Suffolk lambs are weaned on to pasture and forage crops. In the depths of winter, our sheep will eat silage cut from the farm and they might also have forage crops such as brassicas, turnips, fodder beet and kale. Our lambs are grass fed and grass finished, eating pasture and forage for their entire lives. The key to the best lamb is slow, natural growth to maturity, eating a natural diet without the use of any artificial, rapid fattening or growth promoters.

We provide cooking instructions within all of our product listing pages. You can also find lots of inspiration for cooking different cuts of lamb and mutton in our collection of recipes.

Lamb & Mutton

Lamb & Mutton

The finest Lamb & Mutton for the ultimate Christmas feast.

Grass Fed Boneless Leg of Lamb

From £32.55

20% OFF

Grass Fed Lamb Breast

~~£11.55~~ £9.24

Grass Fed Lamb Shoulder

From £18.05

Grass Fed Leg of Lamb

From £29.70

Grass Fed Lamb

Our Lambs are Grass Fed and Grass Finished, eating pasture and forage for their entire lives. The key to the best lamb is slow, natural growth to maturity, eating a natural diet without the use of any artificial, rapid fattening or growth promoters.

Grass Fed Rack of Lamb

£14.65

Grass Fed Boneless Shoulder of Lamb

From £30.35

Perfectly Cut Loin of Lamb, Showcasing the Tender Texture of Ethically Raised, Grass-Fed Lamb.

Grass Fed Lamb Loin

From £9.90

Grass Fed Lamb Saddle Fillet

£30.60

Grass Fed Butterflied Leg of Lamb

£71.75

Cooked Lamb Loin Chops. Grass Fed Lamb Chops. Buy Grass Fed Lamb Chops

Grass Fed Lamb Loin Chops

£9.55

30% OFF

Grass Fed Lamb Bones

~~£2.95~~ £2.07

Grass Fed Lamb Osso Buco

From £7.60

Grass Fed Mutton

e system that we use for our Cull Yaw Mutton could not be more natural. Our Cull Yaw mutton sheep are fed on grass and a system called silvopasture. This is an harmonious partnership between wooded areas and livestock.

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Preheat the oven to 200°C. Mix rosemary, oil, salt, and pepper, and rub over the lamb shoulder. Place halved onions and stock in a roasting dish, then set a rack on top and place the lamb on the rack. Roast for 30 minutes until browned, then reduce the oven to 150°C, cover with foil, and roast for 3-4 hours until the meat is tender and falls off the bone.
Preheat the oven to 220°C/Gas 7. Rub lamb shanks with rapeseed oil, salt, and pepper, then roast for 20 minutes. Meanwhile, saute chopped onions, sliced garlic, bay leaves, and rosemary in a casserole pan. Reduce the oven to 140°C/Gas 1. Transfer the shanks to the casserole, add tomatoes and stock, stir, and stew in the oven for 2.5 to 3 hours until the meat is tender and the sauce thickens, adding water or stock as needed.
There are various definitions of lamb, but the most widely accepted is a sheep up to 1 year old. You can find lamb available in the market as young as 3 months old, which to us feels completely wrong. We rear a flock of sheep that straddles the bracket of lamb and hogget. Hogget is widely accepted as a sheep that is older than 1 year and under 2 years. Mutton can be anything from 2 years old.
Once weaned from natural mother's milk, our Suffolk lambs are weaned on to pasture and forage crops. In the depths of winter, our sheep will eat silage cut from the farm and they might also have forage crops such as brassicas, turnips, fodder beet and kale. Our lambs are grass fed and grass finished, eating pasture and forage for their entire lives. The key to the best lamb is slow, natural growth to maturity, eating a natural diet without the use of any artificial, rapid fattening or growth promoters.
We provide cooking instructions within all of our product listing pages. You can also find lots of inspiration for cooking different cuts of lamb and mutton in our collection of recipes.

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