Our lambs are born in Spring as nature intended; arriving into the world with the first nip of luscious Somerset pasture growth. Slow to mature, they are raised purely on our farms herbs and grasses. Dry aged, slow grown, 100% grass and herb fed.
Every time you buy off us you are directly helping the recovery of wildlife, helping to build soils and taking carbon out of the atmosphere.
Produced in Somerset.
Cooking tips: For delicious red wine braised shanks, dust the shanks in flour then brown in a hot pan before roasting in a low oven with carrots, celery, onions, herbs and plenty of red wine.
For a bold take on a Moroccan tagine, marinade the shanks in a ground spice rub of cumin, coriander, ginger, paprika, before stewing in plenty of passata, preserved lemons, apricots and saffron. Serve with flaked almonds, fresh coriander and fluffy couscous.