Whole and Half Lamb Boxes
Blackface Lamb Chump Chopsdouble-loin-lamb-chopsdouble-loin-lamb-chops-cooked-9double-loin-lamb-chops-cooked-2double-loin-lamb-chops-4minted-lamb-burgers-raw-2minted-lamb-burgers-cooked-3Blackface lamb mincelamb-leg-cooked-4lamb-leg-cooked-3Kilnford shoulder of lamb-3

Kilnford Blackface Whole Lamb Box

£165.00

Our Blackface Lambs graze the local rough pasture and are allowed to mature slowly to produce a delicate meat that’s sweet, tender and full of flavour with marbling throughout the joint. To achieve a really tender joint we mature for 7-10 days.

Contents include:

  • 2 Rolled Shoulders
  • 2 Whole Legs cut into joints
  • 16 Cutlets
  • 12 Double Loin Chops
  • 8 Chump Chops
  • 16 Lamb Burgers or Minced Lamb

All items come individually vacuum packed to preserve freshness and are suitable for home freezing.

Click and Collect and UK wide delivery available.


 
Highest animal welfare
 
Finest quality meats
 
FREE Local home delivery available*
 
Next Day UK-wide courier available**
 
Same day click and collect

*Available on orders over £30 only
**Postage surcharge on orders under £70

Product Description

Our Blackface Lambs graze the local rough pasture and are allowed to mature slowly to produce a delicate meat that’s sweet, tender and full of flavour with marbling throughout the joint. To achieve a really tender joint we mature for 7-10 days.

Contents include:

  • 2 Rolled Shoulders
  • 2 Whole Legs cut into joints
  • 16 Cutlets
  • 12 Double Loin Chops
  • 8 Chump Chops
  • 16 Lamb Burgers or Minced Lamb

All items come individually vacuum packed to preserve freshness and are suitable for home freezing.

Click and Collect and UK wide delivery available.

 
FREE Local home delivery available*
 
Next Day UK-wide courier available**
 
Same day click and collect

*Available on orders over £30 only
**Postage surcharge on orders under £70

Our herd of Blackface sheep are also grazed on our local hill farm, along with our Galloway cattle. They also graze rough pasture and mature slowly to produce meat that is sweet and full of flavour with marbling throughout the joint. To achieve a really tender joint we mature for 7-10 days. My particular favourite is rack of lamb with garlic and rosemary.