We’re committed to high animal welfare and so are our farmers. Our small family farms make sure their lambs get plenty of exercise and can graze on a mix of grasses. We get some of our lamb from Robert Ventress at Intake Farm in Yorkshire, along with a clutch of other lamb farms in picturesque North Yorkshire Moors National Park. His farm’s been in the family since Great Grandfather Henry arrived here in the 1870s. Many years later, Robert nowadays makes sure his lambs at Intake farm are reared as naturally as possible, spending much of their lives outside in the sun, eating hay and grass.

Lamb (100%)

Heat 2 tbsp oil in a flameproof casserole and fry the shanks on all sides until brown. Add some chopped vegetables (such as carrots, swede, leeks) and a selection of aromatic herbs, such as thyme, marjoram and bay. Add stock or wine to halfway up the casserole, season and cover and cook in a preheated oven at 180°C/350°F/gas mark 4 or simmer on the hob for 1.5 hours or until the lamb is tender and thoroughly cooked. Lamb should be kept at a very cool temperature, wrapped and kept away from other foods. Lamb can be frozen, but should be thoroughly defrosted before cooking. Upon opening, vac-packed meat can sometimes have a strong smell, but don't worry, remove the plastic and let the meat rest for 10 or 15 minutes and the odour will disappear!