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"Over thirty-five years ago, we began to turn our family’s farmland over to sustainable, organic farming, first in Staffordshire and then in the Cotswolds. What began as a simple passion for real food and a desire to feed our children better has grown into Daylesford as we know it today, one of the most sustainable organic farms in the UK,” says Carole Bamford, founder of Daylesford. With over 100 organic food awards under their belt, Daylesford are dedicated to growing, making and cooking seasonal, organic food. They’ve a few simple rules to help guide their way. The food must be fresh, full of flavour and contain as many natural vitamins and minerals that come from food that’s harvested (and eaten) at its best. Daylesford are true champions of organic, sustainable farming on their land in Gloucestershire and are fully certified by the Soil Association.
Lamb (100%)* * = produced to organic standards
Keep refrigerated 0-5°C. Consume within the use by date. Once pack is opened use on the same day. Suitable for freezing. Freeze on day of delivery, and use within one month. Defrost fully before use and do not refreeze once defrosted.
Hob - From Chilled. Preheat oven (170°C/150°C fan/Gas mk 3). Toss in a little seasoned flour. Heat oil in a casserole dish and fry over a medium heat until well-browned. Add seasonal vegetables and cook for 5 minutes. Add 400ml vegetable stock, some wine and cover. Pop in the oven and cook for about 1-2 hours, until tender. You may need to top up liquid during cooking if required. Add a handful of fresh herbs if you like before serving. Please ensure the lamb is cooked through with no pink meat, and the juices run clear. Preparation and Usage: Wash hands, knives and surfaces thoroughly before and after preparing raw meat.
Food contact material: PE Film (Not Currently Recyclable or Compostable)
Lid/Cap: Paper/Cardboard (Recyclable)
Sleeves/wraps/seals: Gloss paper (Not Currently Recyclable or Compostable)
Contains BPA: No