Based on Nene Park’s 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. Boneless Leg: Place in the centre of a pre-heated oven at 220°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 180°C, Gas Mark 4 after 20 minutes and cook at this temperature for a further 25-30 minutes. Remove string before carving. Boneless Shoulder: Roast the Joint in a deep tray and cover with foil, basting the joint first. Cook in centre of oven at 160°C, Gas Mark 3 for 80 minutes. Take foil off for last 20 minutes to allow the skin to crisp. Allow to rest before serving and remove string before carving. Lamb Cutlets & Chops: Place chops in a tray in centre of a preheated oven at 200°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.