Description
Based on Nene Parkās Rural Estate to the west of Peterborough, the Baxter Brothers have worked tirelessly to protect, preserve and improve the land, introducing breeds of livestock native to Great Britain, on pastures that are now rich with wildflowers, insects and wildlife.
The partnership places the utmost importance on the welfare of its Lamb, ensuring they live happy, healthy lives, grazing outside all year round through a farming system that is entirely forage based. This means the livestock enjoy their favourite food of grass, herbs and wildflowers, throughout their lives, minimising environmental impact and maximising benefits to nature.
The result is 100% grass fed Lamb, delicious in flavour and tender, succulent cuts, prepared by our expert butchers.
How to cook our Lamb Cuts.
Cook from room temperature.Ā Boneless Leg: Place in the centre of a pre-heated oven at 220Ā°C, Gas Mark 8 for the first 15 minutes. This will get the outside nice and crispy to begin with but remember to turn the oven down to 180Ā°C, Gas Mark 4 after 15 minutes and cook at this temperature for a further 60 minutes for medium and 70 minutes for well done.Ā Boneless Shoulder: Roast the Joint in a deep tray and cover with foil, basting the joint first. Slow cook in centre of oven for 40 minutes per 500g, plus 40 minutes (170Ā°C/Fan: 150Ā°C/Gas Mark 3). 170Ā°C, Fan: 150Ā°C, Gas: Gas Mark gas 3). Remove foil last 35 minutes of cooking.. Lamb Cutlets & Chops: Place chops in a tray in centre of a preheated oven at 200Ā°C, Gas Mark 6 for 10- 15 minutes. Turn halfway through and cook until to your liking. Allow to rest before serving. Lamb Mince: Can be the key ingredients to many dishes. Or pan fry for 8-10 minutes, or until cooked.
Allergens. None
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