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.