Park Farm Lamb comes from our flock of Romney ewes raised in harmony with their surrounding countryside in Kent, grazing on grass pastures during the summer months and on home-grown forage once winter sets in.. Our animals for the table are slaughtered at about 6 - 12 months at a local, family-run a few miles away and are hung there for a week before being butchered by us.
A Half Lamb consists of: 1 Leg on Bone, 2 Chump Steaks, 5 Loin Chops, 1 French Trimmed Rack of Lamb, 1 Shoulder on Bone, 1 Neck Fillet, 500g Lamb Mince
A Whole: 1 Leg on the Bone, 1 Butterflied Leg, 2 Chump Steaks, 2 Chump Chops, 2 packs of 5 Lamb Chops, 2 French Trim Racks, 1 Shoulder on the Bone, 1 Shoulder Boned and Rolled, 2 Neck Fillets, 2 packs of 500g Mince
Breed: Romney, Diet: Grass in the summer months, hay and silage in the winter, Dry Aged: Hung for 2 weeks on the bone, Abattoir: Tottingworth Farm, East Sussex
When your meat arrives simply pop it into your freezer
Minimum 4 days
Andy Clarke believes in low-intensity farming, rearing his herd of Sussex cows and Romney sheep on traditional grasses – a slow