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Commonly known as breast of lamb. An undervalued cut, roast low and slow for 2 hours for tender ribs or longer for pulled lamb. The fat bastes the meat as it cooks. A light marinade and a BBQ would really do them justice.
I was in Devon yesterday visiting Frenchbeer Farm, set above Chagford on Dartmoor in a very beautiful spot. Farmer John Malseed was a sheep shearing champion in his 20s (travelling the world!)...
Defining Grass Fed - When we think about “grass fed” meat and dairy, we probably all have a similar picture in our minds....but how do we define grass fed? For...
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