0208 166 2688

Half Butchered Lamb

£7.50/Kg 4-6
1 x 9-10Kg Lamb / £75.00
Fill up the freezer!

Buy a Half grass-fed lamb for yourself, or share it with a member of your group. It's great value for top quality meat.

In Britain sheep spend most of their lives outside, grazing in fields or on hillside pasture. So, it's the most natural free-range meat you can buy.

And because it's grass-fed the meat is provably healthier. It has fewer unhealthy fats and higher levels of omega-3 oils, minerals and other trace elements.

Even better, this lamb is dry aged to improve flavour and texture, (supermarket lamb is wet aged in vacuum packs).

  • What's Delivered?

    Delivered in about 5 plain plastic catering bags.

    Butchered on the morning of delivery and put loose into bags.

    This is a half of lamb so you'll need plenty of space in your freezer. You get legs, shoulders, chops, breast and trimmings.

  • What do you need to do?

    Unpack, do a bit of trimming and put into freezer bags. Takes 15 mins.

  • How long will prep take?

    20 minutes

  • Refrigeration

    3-5 days

    With fridge set at 1-4 °C

    Hygiene

    Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.

    Safety

    Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

    Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

    Let the air circulate

    All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs

  • Freezing

    3-4 months

    Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.

    Once frozen your biggest problem is air

    Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.

    The slower you thaw your meat the less juice is lost. Defrost it in the fridge.