We believe, passionately, that the tastiest meat is the result of careful and caring stewardship of animals in a natural environment. This is a win-win situation for the animals who enjoy a natural life and for our customers who enjoy sweeter tasting meat.
A Jubilee favourite, The Duchess is filled with free-range chicken, streaky bacon, whole-grain mustard, red peppers and a hint of curry powder. The sweetness of the red peppers balances the kick of the curry powder to make this moreish pie.
Made exclusively for Legges, the Bromyard Brie is a triple cream fire style cheese, boasting a rich, delectable fresh lemony flavour and smooth texture.
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 someone special
Like our website, our Bromyard shop is an aladdins cave full of locally sourced, artisan products.
Herefordshire Grass Fed Diced Lamb
£7.75 – £23.25Price range: £7.75 through £23.25
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.
Please allow up to 48 hours for delivery (UK Mainland Only).
Due to the significant rise in fuel costs, we are unfortunately unable to offer free delivery at this time. We will continue to review this decision and hope to reinstate free delivery in the future. Thank you for your understanding and continued support.
We send all nationwide deliveries via APC Couriers’ overnight service. Each order is hand-packed in stay fresh bags and boxed with ice packs to help keep goods cool throughout their journey.
Please see our delivery page for further details.
(Our online prices may vary from those in our shops because of cost increases.)
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.
