Description
Sarah Harrison at Parsonage Farm, Bramshaw is our main supplier of lamb throughout the year. Grazed on grass and no additives, bringing a lovely tender well-defined carcass, full of flavour. And that’s only 5 minutes down the road. We love local!
Will Carter at Kilnyard Flock based in Hampshire also supplies free-range lamb into the shop, a smaller concern than Parsonage but still 100% committed to his flock of Hampshire Horn sheep.
Our Guarantee to You.
We strive to deliver the most perfect produce. If you are unhappy with any part of your delivery, we would like to know. Therefore, please contact us within 24 hours, and Mike will do his utmost to resolve any issues, usually by replacing the product or refunding you.
This tasty joint can either be cooked as a straightforward roast or long and slow. There is more fat in the should of lamb than a Leg of Lamb, and this makes the flavour richer. We recommend a long, slow roast to make the most of this joint, as it will enhance the flavour. The fat will melt, and the fibres will soften, allowing the meat to fall off the bone. Just add mint sauce!
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