Our loin chops are succulent, juicy and packed full of flavour. The combination of lightly grained, tender loin meat, and a natural layer of buttery sweet fat make this an all time favourite.
Handmade at our shop in Bromyard, these bold, generous and hearty sausage rolls are the best version of the British classic you’ll come across.
A soft textured, mellow, blue cheese; it’s glorious contracts of colours makes this a perfect addition to any cheeseboard.
Why not have a selection of fresh, local, fruit and veg delivered to your door?
Why not have one of our Herefordshire Hampers delivered to family or friends during these difficult times.
Pre-order your "Tastes of Herefordshire" to ensure you have all you need in time for Christmas
Like our website, our Bromyard shop is an aladdins cave full of locally sourced, artisan products.
Herefordshire Grass Fed Butterflied Leg of Lamb
A perfect addition to the BBQ, this butterflied leg of lamb has all of the flavour of a traditional, bone-in leg, but with an ease for carving.
This butterflied leg of lamb has had the bone removed, and is cut in such a way that it lies flat. This means that it doesn’t take as long to cook, but you retain the sweet, deep, flavour of a traditional leg.
Free UK Delivery for orders over £75.00 and Local Delivery for orders over £35.00.
We offer next day delivery on all orders placed between Monday and Thursday (UK Mainland Only).
Place your order before 10am to qualify for next day delivery.
Order below these values will incur a charge of £6.50.
All Nationwide Deliveries will be sent using APC Couriers, Overnight Service.
All Nationwide consignments are made to order and vacuum packed. Orders are boxed with refrigerant pads to ensure that goods are kept cool throughout the journey.
See delivery page for further details.
All of our lamb is carefully selected from three local farms that we know and trust. These lambs graze on our rich Herefordshire soil which gives it its distinctive regional taste. We hang our lamb for seven days to mature for excellent flavour. Lamb’s flavour changes throughout the seasons from the sweet and succulent in the spring to the fuller flavour in the autumn.
Remove the leg of lamb from the fridge and bring to room temperature.
Mix olive oil, crushed garlic, herbs, salt and pepper together.
Place the lamb in a large roasting tin and pour the marinade over it, rubbing it all over the meat. Cover and leave to marinate in the fridge as long as you can (ideally overnight).
When you are ready to cook, fire up your barbecue, and once hot, cook the lamb for 40 – 45 minutes, or until medium-rare, turning it every 10 minutes or so.
Leave to rest for 15 minutes before serving.