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Recipes

Persian butterflied leg of lamb

My favourite marinade for this barbecued lamb is a Persian mix of yoghurt, chilli, mint and lemon.  Also delicious is a combination of rosemary, garlic, olive oil and lemon; or go for a Moroccan flavour, with ground cumin and cinnamon, crushed coriander seeds, olive oil, garlic and paprika.  Try Thai-flavoured lamb, with coconut milk and green or red curry paste; or Indian, with fresh grated ginger, turmeric, cumin and garam masala.  Try them one by one throughout the summer.  Simple, excellent and delicious!

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07899 833157

Amazing quality meat

We cooked it low and slow and the shoulder was really moist and tender. This lamb had a delicious sweet flavour and the fat was very good. An excellent piece of meat – faultless.

Nathan Outlaw,
Restaurant, Cornwall
(2 Star Michelin)

Fantastic… really good

Well done!

Fabrice Uhryn,
Waterside Inn, Bray
(3 Michelin stars)

GBFA Winner

Great Taste 2* 2017

3* Great Taste Award

Great taste award 2015

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