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£5 for 400g.
Shape into burgers or meatballs, stuff into aubergines or use to make a shepherds pie.
We source our free-range lamb from a selection of Somerset farms, depending on availability and quality. Jen & Andy Wier at Fernhill Farm is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, free-range and reared in high-welfare conditions.
Produced in Somerset.
Sering Suggestion: Allow 100g to 150g per person
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 3 days
Place in a frying pan drizzled with oil and cook until browned for 5-6 minutes. Add a rich sauce, season well and bring to the boil, then allow to simmer for 20 minutes, until the lamb is thoroughly cooked.