Hunstanton, Norfolk
Come and visit us at the Farm Shop or find us at a local farmers market or fair. While with us, tak...
Swadlincote, Derbyshire
Sealwood is a virtual farm shop / farmers market . We offer a huge range of locally farmed and produ...
Radstock, Somerset
Farmhouse Cheesemakers producing rended cheddar, waxed mature cheddar, and traditional oak-smoked ch...
Holt, Norfolk
Produce organic beef, lamb and poultry and grow a wide range of organic vegetables.
Great Yarmouth, Norfolk
Pelham and Talbot, an innovative company with a long tradition of excellence welcome you to sample o...
Nottingham, Nottinghamshire
Our farm shop offers the finest quality traceable products, including organic and locally grown f...
Wolverhampton, Staffordshire
2011 Farmers Weekly Local Food Farmer Award! 2012 FARMA's Own & Local Award Winner! "Best use of ...
Woodhall Spa, Lincolnshire
Prime Lincoln Red Beef, Gloucester Old Spot Pork and Jacob Lamb.
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Roast Saddle of LambPreheat the oven to 190C (375F, Gas mark 5). If you have a boned saddle, put slivers of garlic and sprigs of rosemary down the middle between each loin then roll and tie up. Alternatively, if you have a whole saddle, rub with garlic and make slits near the bone for the garlic and rosemary. Season with salt and pepper and brush all over with oil. Cook in the oven for at least 45... |
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Slow Roast Shoulder of Lamb and PotatoesPreheat the oven to 220C (425F, Gas mark 7). Put the lamb in a large roasting tin, season and brown for about 30 minutes. While the lamb is in the oven, peel and slice the potatoes and onions thinly. Remove the lamb from the oven and reduce the temperature to 170C (325F, Gas mark 3). Arrange the potatoes and onions around the meat, seasoning well with salt and pepper. Pour a little stock over the ... |
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Thai Lamb CurryPlace all the curry paste ingredients except the garnish into a blender and blend together until smooth. Transfer to a large bowl, add the lamb mix to combine with the paste. Cover and marinate in the fridge for 30 minutes or overnight. Heat the oil in a large pan or wok and add the lamb and curry paste. Bring to the boil, stirring occasionally, reduce the heat, cover and simmer for 35-40 minutes ... |