Free Range Lamb, Hogget and Mutton
Hill Lamb and Hogget
Wonderful flavour from sheep which graze the Liddesdale hills. New season lamb is at its delectable best August - September onwards.
Farmers who eat home-grown meat often choose hogget (2 year old sheep) as the best eating; hogget meat has a robust full flavour and bigger joints than young lamb.
Lamb from the Liddesdale valley is hung for 7 to 10 days for real flavour:
- Leg joint Whole/half
- £9.00kg
- Chump Mini Roast
- £10.00kg
- Shoulder
- £7.50kg
- Lamb Rack
- £14.00kg
- Neck Fillet
- £14.00kg
- Loin Chops
- £12.00kg
- Cutlet Chops
- £12.50kg
- Neck Chops
- £7.00kg
- Lap/Breast
- £5.00kg
- Shanks (Back Leg)
- £6.00kg
- Diced Lamb/Stew
- £11.00kg
Mutton from Liddesdale is hung for 2 weeks to develop flavour and tenderness:
- Leg Joint whole/half
- £9.00kg
- Chump Mini Roast
- £10.00kg
- Shoulder
- £7.50kg
- Mutton Rack
- £14.00kg
- Neck fillet
- £14.00kg
- Loin Chops
- £12.00kg
- Cutlet Chops
- £12.50kg
- Neck Chops
- £7.00kg
- Lap/Breast
- £5.00kg
- Shanks(front)
- £1.00 each
- Back Leg Shank
- £6.00kg
- Diced shoulder
- £11.00kg
- Diced Leg
- £12.00kg