It’s almost spring, which means now is the perfect time to discover the unique qualities of Lakings’ grass-fed lamb.
Delicious, tender and in season, as with all of our products, you can trace the provenance of our lamb.
Owner of Lakings Andrew Wright and his family run a small farm at the heart of the Lincolnshire Wolds. Here, a mix of Beltex, Badger Face Texel, Rouge and Blue Du Maine roam freely outdoors, grazing on the lush vegetation typical of the landscape.
All quality breeds, the sheep have been chosen to bring lamb-lovers the best in flavour, succulence and eating quality.
While the family farm isn’t big enough to completely fill our butchery, two Lincolnshire farmers situated in nearby Spilsby – Paul Tuplin and Martin Clough at Beverley Pastures – fill the void.
Their similarly traditional approach to farming ensures happy animals and results in delicious produce.
You may be wondering why grass-fed lamb is considered superior to the grain-fed alternative and animal welfare and land management aside, it ultimately comes down to the eating.
The flavour of grass-fed lamb is often described as well-balanced, robust, or pastoral and, if you want to understand the science, its signature flavour comes from branched-chain fatty acids (BCFAs) in the animal’s fat.
So, with its sustainability, provenance and animal welfare credentials established, let’s look at the cuts of lamb available from Lakings.
New Season Lamb Special
Whole boned and rolled leg of lamb | Skilfully tunnel-boned by our award-winning butchery team, a whole boned and rolled leg of lamb is an all-meat, incredible value-for-money family roasting joint. Weighing approximately 3kgs, suitable for home freezing too, you can even cut this in half to create two smaller joints.
Lamb leg steaks | From the leaner part of the leg, these steaks make a perfect quick and easy meal. Simply brown on both sides, we like to serve ours with seasonal vegetables and a sprig of rosemary.
Lamb mince | A much-underrated alternative to mince beef or pork, this frugal lamb option is packed full of flavour – making even the most basic mid-week meal spectacular. Try it in a moussaka.
Lamb chops | Possibly the most popular cut of lamb after the leg, lamb chops are cut from the naturally tender loin, with the bone left in for extra flavour.
Rack of lamb | One of the finest, most beautiful, cuts of lamb favoured by restaurants a rack of lamb not only looks spectacular but tastes it too. Brown it in the pan, then roast gently to serve up a simply unbelievable flavour. Incredibly easy to carve – simply slice down between the bones.
Boned and rolled leg of lamb | Great value for money when it comes to a roast joint that will feed the whole family, our boned and rolled legs are skilfully tunnel-boned to ensure you get as much meat as possible in your cut.
Boned and rolled shoulder of lamb | The foodies’ choice of lamb roast, a boned and rolled shoulder has so much to offer. Put it in the oven and forget about it for hours. We love roasting ours with lemon and thyme for a spectacularly tasty family dinner full of flavour.
Crown of lamb | A classic cut, one which makes an unforgettable centrepiece at a special dinner party or Sunday lunch, our crowns are created using both loins of the lamb and tied together to create the succulent joint we know as a crown.
Why should you eat British lamb? Here are five good reasons, according to countrysideonline.co.uk.
- It’s packed full of protein and a range of vitamins. Not only is it a source of high-quality protein, but it is also a source of vitamins and minerals, including vitamin B12, zinc, potassium, and iron. If you’re a sporty type, lamb acts as a great recovery aid for athletes and contains health-promoting omega-3 fatty acids.
- British lamb is produced to some of the highest animal welfare standards in the world.
- Lamb produced in the green fields of Blighty (rather than halfway across the globe) means low food miles and therefore less global greenhouse gas emissions from transportation.
- British lamb is really flavoursome and is loved by high-profile celebrity chefs, including MasterChef’s John Torode.
- It’s an environmentally friendly product. Most lambs spend most of their life outside on pasture, which is not only extremely healthy for livestock but also has benefits for our landscape. Livestock grazing also helps to manage grass species and encourages wildflowers and species of insects to flourish.