Aragon Farm lamb always comes highly recommended. Both our private customers, and various restaurants and hotels that buy our lamb, praise its delicate taste and leanness. You will not find lamb like this in the supermarkets!
The lamb has a natural marbling, which means it is tender and succulent. It is bred to be leaner, which means that there is only a small covering of fat. The meat has an amazing light, sweet flavour, which works equally well in the classic roast with garlic and rosemary as it does in a Moroccan tagine.
Our sheep are naturally reared on grass. We uphold extremely high welfare standards on the farm, which is managed by Hugh Skinner, a qualified veterinary surgeon.
Whole lamb: £145 Half lamb: £80
Next available in August 2020 - pre-order available
Freezer Lamb Options
We supply either half or whole lambs, cut into joints as you require, bagged and ready to go directly into your freezer.
The usual way we cut the lamb is as follows:
We do not cut a separate scrag end of neck, instead we include the neck fillet with the shoulder. Shoulder can be supplied in halves or whole.
2. Best End
This can either be cut into cutlets, or left whole and chined to form a rack of lamb.
3. Breast of lamb
Either boned and rolled, or minced.
This can be left whole as a joint, or cut into loin chops.
As chump chops or as a joint for two.
6. Leg of lamb
This can be supplied in halves or whole.
7. Liver and kidney
If you would like the liver and kidney, they will be included in your order.