Fir Farm is one of only 100 farms across the whole of the UK rearing sheep 100% on pasture. Certified Pasture for Life and Organic.
This large cut from the top front leg of the lamb has lots of lean juicy meat, the bone and generous marbling keep the meat juicy and the flavour intense. Create your own pulled lamb by marinating a whole shoulder of lamb with garlic, chilli, paprika and cumin. Wrap in foil and cook slowly until the meat pulls away from the bone with a fork and serve stuffed into bread buns, flatbreads or use as a stuffing for filo pastry pasties. Best for: Slow Roasting
This lamb comes from a mixed flock of Hebridean, Wiltshire Horn and other rare breeds which thrive on grazing young woodlands, as well as tracks and pastures across the farm. Using a mob grazing system which mimics the natural behaviour of wild grazing animals as closely as possible in a farmed setting, it helps bring significant benefits to the soil, pasture quality and biodiversity.
DescriptionFir Farm says:
Mixed livestock farming is central to our sustainable system, helping to build soil fertility naturally, whilst the animals enjoy rich pastureland with a huge – and growing – diversity of flora and fauna.
Our sheep help maintain the condition of o
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 3 days