"Delicious roast joints..." 
Nothing beats a well-prepared joint of Alde Valley Lamb cooked to perfection at home. Baste the joint in a tray with olive oil. Rub in Maldon Sea Salt with a large pinch of crushed black pepper. Cut slits in the joint and push in half cloves of garlic with inch long twigs of rosemary. Pour on a tablespoon of local runny honey. Roast at 220C for 20 minutes, and then at 190C until cooked. Delicious!		  
   
  "Chops away!"
Grilled or fried, Alde Valley Lamb chops can be a delicious addition to a BBQ or part of a supper at home. Marinade or baste in olive oil mixed with rosemary, chopped thyme, salt and pepper. Cook on a grill, BBQ or in a pan and serve with seasonal vegetables and a wild garlic, parsley or mushroom sauce in spring time. A great addition to any meal in spring, summer or autumn.		  
       
  "Take life easy with lamb tagine..."
Take some time out to relax with friends. Try slow-roasting a shoulder joint of Alde Valley Lamb [on or off the bone] for 3-5 hours at a low heat in the oven. Season with crushed thyme, black pepper, a pinch of sea salt, olive oil and a tablespoon of honey. Once cooked, shred the meat and serve as a tagine. For extra spice, try adding dried chilli to the seasoning – it will go well with Mary Belle yoghurt, chopped parsley, Blaxhall garlic and honey.		  

 
Our flock
The Alde Valley Lamb flock is managed to Farm Assured standards. We aim to produce our meat to high welfare standards with exceptional flavour. We use a local supply chain for all processing, packing and distribution. More >