14 Days Dry-Aged Texel Loin of lamb

Farm: North York Moors National Park

Shelf Life: 6 Days

Buying Options
Serves: 6 1 X 1.25Kg (2.8lb) £29.95
/ £29.95 each
Free Range Can Be Frozen Grass Fed Great Britain Native Breed
A real chef's cut, taken from the loin, and neatly rolled and boned to give alternative layers of darkly coloured, flavoursome lamb, and wholesome marbling. This is our succulent lamb at its best, with the impressive sweet taste reflecting the quality of the lush pastures where our flocks mature on diets of wild flowers, herbs, and natural grasses.

The Texel is a relative newcomer to these Isles, but have been a huge hit with chefs, butchers, and farmers alike. Thick set and tough, they can thrive anywhere, producing some of the most consistent lamb with an even covering of fat, and meat that is sweet and delicate. Often to be seen in larger flocks, occasionally nibbling on turnips and sugar beet, this lamb is a great all rounder, perfect for steaks, chops and roasting joints

Tasting Notes: Delicate, Sweet, Rounded

The Lamb Loin is taken from just behind the rib on the animal, before trimming and rolling by hand the meat into a roasting joint with layers of ample fat, then tying. Sourced from farms that have been rearing lamb for generations, this is prime English lamb at its best, with the layers of marbling providing flavour and succulence upon cooking.
This is a roasting joint for the top table, with the alternative layers of meat and fat providing melting tenderness and succulence, and making it ideal as a celebration roasting joint. For the best finish, roast long and slow so the sweet meat can tenderise gradually and serve with traditional roast potatoes, homemade Yorkshire puddings, and fresh mint sauce.
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