Suitable for freezing Suitable for freezingLocal LocalDry aged Dry agedGrass fed Grass fed

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

Produced in:Kent

Description

Park Farm says:

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

Storage Information

When your meat arrives simply pop it into your freezer

Shelf Life

Minimum 4 days

Meet Park Farm

‘I love Farmdrop because it’s an easy way for people to be able to buy good, honest food.’

Andy Clarke, Park Farm

Andy Clarke believes in low-­intensity farming, rearing his herd of Sussex cows and Romney sheep on traditional grasses – a slow

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