14 Days Dry-Aged Texel Lamb Tomahawk

Farm: North York Moors National Park

Shelf Life: 6 Days

Buying Options
Serves: 4 4 X 80g (2.8oz) £5.95
/ £1.49 each
Free Range Can Be Frozen Grass Fed Great Britain Native Breed
A feasting special, and a cut made for both novelty and outstanding flavour. Just like a classic lamb chop the Tomahawk or Lamb Lollipop boasts the succulent rib meat and taste you can expect from our lamb with the addition of the long, eye catching rib bone left in. This makes for visually stunning dishes, but also the bone lends the meat extra depth of flavour, and is handy for marinating your chops or popping under the grill or on the barbecue. Ideal for personal treats, mixed grills, barbecues, and dinner parties.

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

Also known as Lamb Lollipop in Great Britain, the history of the chop in modern butchery stretches back to the 17th century, when “Chop Houses” began serving individual portions of meat to punters. This Tomahawk style chop however is owed to recent trends in American butchery. Lamb Chops are cut from the spine, including here the full length of the bone which holds the meat together, and offers an attractive cut, of sweet succulence.

The quality of our free-range lamb makes for delicious chops, perfect for wholesome and nutritious mid week meals. To fry, add to a hot pan on a high heat, cooking for four to five minutes on each side for a medium rare finish, before leaving to rest for a few minutes. Serve with seasonal greens and buttery mashed potato for a quick meal with plenty of quality.

a knife and fork icon Our recipe tips for cooking your Lamb Tomahawk a pdf icon