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 Lamb Mince
£7.50 – £22.50
So versatile, the possibilities are endless. Scrupulously prepared, our grass fed lamb mince is perfect for everything from a traditional, hearty, shepherds pie to a Mediterranean moussaka.
It’s depth of flavour shines through in anyone these dishes.
It’s versatility makes it the perfect addition to any freezer for those last minute meals.
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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.
Heat some oil in a saute pan, or large frying pan. Gently fry finely chopped onion and garlic until soft. Add mince and and fry until browned.
Pour in a tin of chopped tomatoes, sprinkle in a stock cube and bring the mixture to the boil, stirring continually. For added flavour, half a glass of red wine can be added. Then reduce the heat and simmer for about 10-15 minutes. Season to taste with salt, pepper and fresh thyme.
