Our Lamb is reared by a local shepherd, whose flock grazes on National Trust meadows around Aylsham.
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
Sweetbreads (when they are in season – around Easter)
Breasts of Lamb boned and rolled
Breasts of Lamb on the Bone
Lambs Livers, Kidneys and Hearts
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 as the healthy option
= Gluten Free
= Available Gluten Free. Please request when ordering