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Shetland X Romney Lamb Leg (Bone In)

£20.00

£20.00/kg

Showing availability for delivery on Monday 12th April

  • Suitable for freezing
  • Local
  • Grass fed

Description

Everyone’s favourite Sunday roasting joint, lamb leg is popular due to it’s dark, melt-in-the-mouth meat and meat-to-bone ratio, making this one easy to carve at the dinner table. Best for: Roasting

Serves:

1kg leg of lamb will serve 4–6 people

Produced in:

Somerset


Fernhill Farm says

Our lambs are born in Spring as nature intended; arriving into the world with the first nip of luscious Somerset pasture growth. Slow to mature, they are raised purely on our farms herbs and grasses. Dry aged, slow grown, 100% grass and herb fed. Every time you buy off us you are directly helping the recovery of wildlife, helping to build soils and taking carbon out of the atmosphere.


Storage Information

Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.

Shelf Life

Minimum 3 days


Cooking Instructions

You can keep things simple by slowly roasting the leg whole, studded with garlic and rosemary, for dark, tender meat. For a centerpiece with a difference, try a sweet, nutty stuffing and drizzle over homemade Romesco sauce as in our super simple recipe that’ll show you how to easily stuff your lamb leg to perfection.


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Meet Fernhill Farm

Somerset

We acquired Fernhill farm in 1997 in a dilapidated state having been severely under-financed since the 1950’s - the buildings were ruins, hedgerows overgrown, walls unrecognisable and a single water trough to serve the whole farm. Since then Jen and I have been rehabilitating the landscape under the Countryside Stewardship Scheme (CSS) and Higher Level Entry Scheme (HLS) guidelines. Almost 20 years later Fernhill is an efficient livestock breeding farm; hedge are re-established and our house is a family home again Our Shetland ewes spend the Autumn months on top of the Mendip hills feasting on flavoursome herbs ready for the tupping season in November. April lambing & Calving in mid-Summer ensures our fields come alive with the sounds of motherhood Incorporating Fernhill as the maternal safe base, all our sheep and cows become efficient land management tools when travelling around the Mendip hills at various times of the year seeking fresh clean pastures – we believe soil activity is an essential element for the health of our struggling planet & thus, large mobs graze intensively for short periods of time to create a natural grazing system We also have British Saddleback Pigs that forage across our woodlands. Now on the Rare Breed Survival Trust's 'Watch List' the Saddleback is known to be a very hardy breed well suited to an extensive woodland life. It is only in woodland that we have seen pigs lead a fully natural life, spending the entire day foraging for the fruits of the forest, acorns, beech nuts and blackberry roots amongst their favourites, and building nests from woodland materials as nature intended All our Beef, Lamb and Pork is Dry Aged and butchered by our friend Luke at Meat Box

Find out more

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