We get some of our organic lamb from Jonathan Rees, whose Great Uncle Pugh farmed in the stunning Montgomeryshire hills at Tyn y Fron for 45 years before Jonathan took the helm. Now an award winning farmer, Jonathan loves watching the lambs and cattle graze on lush pastures full of wild grasses, flowers, herbs and clover. “You have to spread your cowpats evenly,” Jonathan says, and we’ll take his word for it. In 1999, the family achieved their ambition to farm organically, without using synthetic pesticides and fertilisers, growth promoting drugs, or routine use of antibiotics and additives. “Nothing’s added, nothing’s taken away,” says Jonathan. Just how we like it.
Lamb is a good source of protein, Iron and B vitamins. Protein is essential to the growth, repair and maintenance of body cells. B vitamins also fulfil an important role in maintenance of cells. Iron is essential to the formation of red blood cells.
Lamb (100%)
While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items
A roasting joint of lamb needs between 12 and 20 minutes per pound, or 25-45 minutes per kilo. The joint should be started at around 230C/450F/Gas mark 8, then lowered to 200C/400F/Gas mark 6 after 15 minutes. Lamb joints are perfectly safe to eat whilst still pink in the middle, but entirely raw lamb is to be avoided. Various techniques are popular for flavouring roasting joints. Try garlic pushed into knife holes in the skin, or sprigs of rosemary. Lamb chops and cutlets are perfect grilled with a little gravy and mint sauce. Make sure the grill is hot, then cook them until they brown on the outside. The centre should still be moist and tender. Lamb should be kept in the fridge, although it can be frozen on the day of purchase.
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