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Local Lamb

Local Lamb

Reared by Ben Mortimer at Powderham and Robert Darke in Dartmouth.

We hang our lamb in whole carcass form for 5 - 14 days depending on the season and breed, ensuring the best flavour.

Leg of Lamb

Shoulder of Lamb

Shepherd's Roast

Easy Carve Leg of Lamb (2.5kg)

For Two - Lamb Roast Meal Hamper

For Four - Shepherd's Roast Meal Hamper

For Six - Lamb Roast Meal Hamper

6 Bone Rack of Lamb

Lamb Mince 500g

Diced Lamb 500g

Lamb Neck Fillet (2 x 300g)

Lamb & Mint Burgers (x4)

Lamb Kidneys

Lamb Chops (4 x 200g)

Lamb's Liver (min. 550g)

Breast of Lamb

Lamb Shanks

Lamb Leg Steaks (2 x 225g)

Barnsley Chops (2 x 320g)

For Four - Succulent Rack of Lamb

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