Diced Lamb (£19.50 per kg) Diced lamb makes delicious casseroles and curries. No deboning or trimming necessary and packed in 500g packs which serves 4 people. We usually use meat from the leg or shoulder for diced lamb.
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When raw the steak smells very nice and well-matured. Cooked it smells beautifully beefy! It looks very appealing, the fat is lovely and creamy, the flesh is a good colour and the skin has been nicely removed from the bone... Its texture is spot-on; soft, juicy and a pleasure to eat.
2015 judges feedback from taste of the west awards
The Best Suppliers.....chickens produced to very high organic standards on a farm in the South West
Our meat is reared to the highest animal welfare standards
We know that looking after our animals with the greatest care and respect is as important to you as it is to us. Our grass fed animals have a truly free-range life with plenty of fresh air and green fields to grow and thrive.
Certified Organic and inspected by the Soil Association
Organic farming standards guarantee that animals are reared without the routine use of drugs or antibiotics. G.M ingredients and artificial preservatives are banned under organic rules. Organic agriculture is better for the environment and protects wildlife without using pesticides and chemicals.
Recommended by top chefs, food writers and our customers
We are suppliers to Hugh Fearnley -Whitingstall’s River Cottage restaurants and canteens. Our numerous awards and customer reviews are testimony to 30 years of working to produce the finest quality organic meat.
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