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 Diced Lamb
£6.00 – £18.00
Cut from the shoulder, our Herefordshire diced lamb is perfect for long, slow cooking.
Due to its incredible, natural, fat marbling, lamb shoulder is one of the most flavoursome cuts. Easier to cook than the leg, simply slow roast for deliciously melting meat, boasting a deep, unique, flavour.
This Herefordshire lamb is reared on a grass and herbal based system, which creates a very distinctive, natural, flavour.
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.
Coat the lamb in seasoned flour and fry off in a heavy pan until brown. Transfer the lamb to a casserole dish.
In the same pan, brown off some onion and garlic until lightly browned. Then in the same pan cook chopped carrots and celery for five minutes, stirring regularly, and then add to the casserole dish.
Add vegetable stock, rosemary and garlic and bring to the boil, stirring. Turn down the heat and leave to simmer for 1.5 hours until the lamb is tender and the sauce has thickened.