Organic Chiltern Lamb - Leg
Organic Chiltern Lamb - Leg

Food

Organic Chiltern Lamb - Leg

Order by Thursday for Friday to Sunday Delivery

The legs of a lamb work hard, which means that this cut has a good, strong flavour. Leg of lamb is great roasted whole on the bone, or boned and barbecued. It’s a fairly lean muscle, so take care not to overcook it, or else it could end up quite dry. Rub it all over with a herb oil, some garlic and even a little mustard, if you like, roast in the oven, then finish off on the barbecue to get a great gnarly smoked flavour.

Chiltern Lamb produces lean, well flavoured meat that is entirely grass fed. Allowing their sheep to grow at a natural rate and mature gradually without forced, intensive feeding, results in an excellent quality, flavoursome meat.

The lamb products available from Chiltern Lamb are traditionally produced. They believe in eating less, but better quality meat and feel that they offer an unrivalled product in the local area.

Their lambs are at least eight months old and typically 10 months before they go for slaughter.This compares with the four to five months that is typical for commercial lamb production for the supermarkets and most butchers. This results in a very lean meat with great flavour.

Chiltern Lamb Website

The farm is entirely dedicated to establishing wild flower meadows in order to support insects and insect eating birds.

To maintain the flowers the grass must be kept at a height that does not overwhelm the flowers, this is done by allowing sheep/cattle to graze it down.

The sheep on the farm are all ‘Conservation breeds’ they thrive on the unfertilised and unsprayed meadows and the lambs are born outdoors. They receive very few ‘inputs’ of grain base supplements.

In conclusion in order to keep their flowers, bees and butterflies of which they are very proud with 18 species recorded in the meadows last year – they need the grazing animals.

Description

Order by Thursday for Friday to Sunday Delivery

The legs of a lamb work hard, which means that this cut has a good, strong flavour. Leg of lamb is great roasted whole on the bone, or boned and barbecued. It’s a fairly lean muscle, so take care not to overcook it, or else it could end up quite dry. Rub it all over with a herb oil, some garlic and even a little mustard, if you like, roast in the oven, then finish off on the barbecue to get a great gnarly smoked flavour.

Chiltern Lamb produces lean, well flavoured meat that is entirely grass fed. Allowing their sheep to grow at a natural rate and mature gradually without forced, intensive feeding, results in an excellent quality, flavoursome meat.

The lamb products available from Chiltern Lamb are traditionally produced. They believe in eating less, but better quality meat and feel that they offer an unrivalled product in the local area.

Their lambs are at least eight months old and typically 10 months before they go for slaughter.This compares with the four to five months that is typical for commercial lamb production for the supermarkets and most butchers. This results in a very lean meat with great flavour.

Chiltern Lamb Website

The Farm

The farm is entirely dedicated to establishing wild flower meadows in order to support insects and insect eating birds.

To maintain the flowers the grass must be kept at a height that does not overwhelm the flowers, this is done by allowing sheep/cattle to graze it down.

The sheep on the farm are all ‘Conservation breeds’ they thrive on the unfertilised and unsprayed meadows and the lambs are born outdoors. They receive very few ‘inputs’ of grain base supplements.

In conclusion in order to keep their flowers, bees and butterflies of which they are very proud with 18 species recorded in the meadows last year – they need the grazing animals.

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