Lamb

Lamb is locally supplied – where possible from the Sussex Downs suppliers throughout the year and regularly from Kent. Occasionally Chris is able to source champion stock meat and puts it on to the Specials list here.

The Lamb supplied below was produced on a farm in Kent that participates in the NSPCA Freedom Foods scheme.

This scheme is designed to ensure that animals reared on the member farms are subject to the best standards of animal welfare.

See the Quality Assurance page for more information.

Lamb Cutlets Fry, Grill or Oven	Lamb Loin Chops Fry, grill or cook in the oven
Double Chops Fry, Grill or Oven	Lamb Chump Chops Fry Oven or Grill
Fillet Of Lamb Cook in the oven	Leg of Lamb Steaks Cook in the oven
Neck Of Lamb Stew or Boil	Breast Of Lamb Roast or Stew
Leg Of Lamb Roast for 45 minutes per kilo plus 20 minutes at 180°C (or 350°F)	Shoulder Of Lamb Roast for 45 minutes per kilo plus 20 minutes at 180°C (350°F)
Rolled Breast (Stuffed) Best quality breast of lamb, cut and rolled and stuffed with sage and onion stuffing	Lambs Liver Cooking: Fry or Oven
Fresh Lambs Kidney Use in steak and kidney pie. Ideal grilled with steak.	Lean Minced Lamb Fry