1 Week Traditionally Hung Lincolnshire Lamb
All our Lamb is Traditionally reared and hung for a minimum of 1 week before being jointed by our Master Butcher.
This ensures a consistency of tenderness, taste and value across our range and in your meals.
Traditional hanging means that you dont pay for excess liquid in the meat as it drains away as part of the hanging process. Modern ageing techniques which generally involve vacuum packing the meat to artificially age it retains fluids which obviously you pay for but which evaporate off causing excess shrinking during cooking.
We recommend a minimum weight of 1kg for roasting joints though you can increase by 1/2kg above that if required. 1kg allows the meat to roast properly. All other cuts available by the kg and prepared by our Master Butcher.