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 Lamb Mince
£5.00 – £15.00
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.
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.
