Pasture-grazed lamb is more tender and fragrant than what you can find in shops. We rub our lamb steaks with spices, then griddle them until tender. Served with pomegranate quinoa, dairy-free tzatziki and slices of aubergine.
Our pastured lamb mince lends itself well to North African spices and fresh mint, creating a surprisingly light mixture. Served with brown rice to soak up the sauce and a quick cucumber salad for refreshing crunch.
We make this classic comfort dish with crushed sweet potato and wild pasture grazed lamb, which we simmer with mushrooms and aromatics to create a rich ragù. Perfect for a cozy evening while it’s still chilly outside.
It’s Italy via Yorkshire for this rosemary-infused lamb dish, served on creamy cannellini beans. Rearing the animals on wild pasture produces steaks that are tender with depth of flavour. Finished with moreish crispy kale.