Lamb

Our Lamb is reared by a local shepherd, whose flock grazes on National Trust meadows around Aylsham.

(Click for provenance)

 

Whole or half Shoulder of Lamb

Whole or half Shoulder of Lamb boned and rolled

Racks of Lamb

Whole or half leg of Lamb on the bone

Whole or half leg of Lamb boned and rolled

Best End Neck Chops: Lovely just grilled with a long bone to nibble on

Single Loin Lamb Chops

Double Loin Chops: Also known as Barnsley Chops to foreigners

Noisettes of Lamb

Chump Chops

Sweetbreads (when they are in season – around Easter)

Breasts of Lamb boned and rolled

Breasts of Lamb on the Bone

Lamb Shanks

Minced Lamb

Lambs Livers, Kidneys and Hearts


 

Provenance

Our Lamb … a summary

Our Lamb is from “Trevor Child” at Dole Farm, Hevingham. The ewes are North Country Mules all crossed with Texels, producing lamb with a good consistent conformation without too much fat. The ewes are bought into lamb and then returned to the fields around Salle, Blickling and Wroxham. Lamb varies enormously in taste according to where it has been living and eating. The lambs that are allowed to graze freely in this way, eating a diet of grass during the spring and summer months and stubble turnips from October, mature slowly and produce a delicate flavour, good coloured meat that has the right amount of fat.

The detail … about the farmer …

The herdsman – Justin Rust-Andrew – is a third generation sheep farmer, working alongside Marie Childs, his aunt.

The detail … about the breed …

Dole Farm has 500 North Country Mules tupped with Texels.

The detail … about the husbandry of the lamb …

The lambing season starts on April 1st. The lambs will be placed into pens with their mothers for the first 24 hours and then be put out to grass. These lambs will usually be ready at about 12 weeks old weighing about 40kg. These first lambs, fed exclusively on their mother’s milk are called baby or milk lambs, their meat will be very pale with no fat and be very sweet and succulent. They are driven to the abattoir 4 miles away where they are calmly slaughtered, cleaned and returned to the butchers. Spring lamb, aged between 4 and 11 months is supplied up to February, these will have a white fat and a good amount of marbling with a rosy pink meat that is moist when cut. Before the arrival of the new spring lamb in April the winter lamb will be similar but slightly larger than the spring lamb with a darker colour and slightly more fat.

Like beef, the lamb is hung for aging but because it ages quickly it is hung for a much shorter period of time, normally a week.

 

Here is just a sample of what we do, if you want something that you can’t see give us a call and we can discuss your requirements…. meat hung longer….a continental cut…. Apple and Pork Sausages for a kiddies party…. ready cooked meat for a luncheon party…. Wild Game Roulade…. half a lamb for the freezer….
you name it, and given some warning we’ll prepare it for you

Recommended by your friendly family butcher, Aylsham, Norfolk, England. G.F.White is a Traditional Family Butchers based in Aylsham, Norfolk. We specialise in Meat, Game and Poultry. Meat has been our business for three family generations and we prepare many of our products to traditional family recipes. Our aim has always been to produce good quality products, so we take pride in the sourcing, hanging, and preparing of our meat. Meal times are an essential part of our everyday lives, and whether you are looking for a quick weekday meal solution or a special cut to entertain friends and family we can provide you with a product that you can trust to deliver a tasty solution. There are thousands of different cuts of meat and even more ways we can prepare it: cubed, diced, sliced, salted, smoked, minced, boned, rolled, stuffed... the list is endless. There are also many terms to describe the same thing. Don’t get confused by the choice. Give us a ring and tell us what you want to cook, how you want to cook it and what your budget is and we’ll recommend the best meat solution. Poultry and Game (Chicken, Duck, Game, Venison), G F White Traditional Butchers, Aylsham, North Norfolk Broads, England, UK = Recommended by your friendly family butcher as the healthy option
Gluten Free from your friendly family butcher, Aylsham, Norfolk, England. G.F.White is a Traditional Family Butchers based in Aylsham, Norfolk. We specialise in Meat, Game and Poultry. Meat has been our business for three family generations and we prepare many of our products to traditional family recipes. Our aim has always been to produce good quality products, so we take pride in the sourcing, hanging, and preparing of our meat. Meal times are an essential part of our everyday lives, and whether you are looking for a quick weekday meal solution or a special cut to entertain friends and family we can provide you with a product that you can trust to deliver a tasty solution. There are thousands of different cuts of meat and even more ways we can prepare it: cubed, diced, sliced, salted, smoked, minced, boned, rolled, stuffed... the list is endless. There are also many terms to describe the same thing. Don’t get confused by the choice. Give us a ring and tell us what you want to cook, how you want to cook it and what your budget is and we’ll recommend the best meat solution. Poultry and Game (Chicken, Duck, Game, Venison), G F White Traditional Butchers, Aylsham, North Norfolk Broads, England, UK = Gluten Free
Available Gluten Free. Please request when ordering from your friendly family butcher, Aylsham, Norfolk, England. G.F.White is a Traditional Family Butchers based in Aylsham, Norfolk. We specialise in Meat, Game and Poultry. Meat has been our business for three family generations and we prepare many of our products to traditional family recipes. Our aim has always been to produce good quality products, so we take pride in the sourcing, hanging, and preparing of our meat. Meal times are an essential part of our everyday lives, and whether you are looking for a quick weekday meal solution or a special cut to entertain friends and family we can provide you with a product that you can trust to deliver a tasty solution. There are thousands of different cuts of meat and even more ways we can prepare it: cubed, diced, sliced, salted, smoked, minced, boned, rolled, stuffed... the list is endless. There are also many terms to describe the same thing. Don’t get confused by the choice. Give us a ring and tell us what you want to cook, how you want to cook it and what your budget is and we’ll recommend the best meat solution. Poultry and Game (Chicken, Duck, Game, Venison), G F White Traditional Butchers, Aylsham, North Norfolk Broads, England, UK = Available Gluten Free. Please request when ordering