Worth Abbey Farm has a combination of traditional pasture and woodland that makes it ideal for livestock farming.  Our Lleyn ewes are renowned for being quiet in nature and very hardy.th5dde1zhz

Our ewes, who are due to lamb in April, graze on white clover and grass which gives the lamb a unique flavour and texture.  It is prepared and boxed locally, thereby minimising any undue travel and stress to the lambs.

How to place your order:

Please use this order form (see link below) to place your order – early ordering is recommended!

Lamb brochure Feb 2017

All our lamb will be packed in boxes, containing half a lamb.  If you order a whole lamb it will come in 2 boxes and your discount will be applied.

Half lamb box contains:
1 leg joint, 1 shoulder joint, 6 loin chops, 3 chump chops, 1 breast, 1 best end (cutlets), 1 pack of stewing lamb.
(An average box contains 8-9 kgs of lamb)

 

Roast Lamb – a recipe to make your mouth water!

Ingredients

Whole head of garlic
1 tbsp. salt flakes
2 sprigs rosemary, leaves only, chopped
2 sprigs thyme, leaves only
Olive oil
1 leg of lamb, approximately 2kg

For the mashed potatoes:
1kg potatoes
100g butter
25g parmesan cheese, grated
Salt and freshly ground black pepper

 

How to prepare and cook

Preheat the oven to 160C/325F/Gas 3.

Separate and peel the garlic cloves, and crush them with the salt in a pestle and mortar.  You need enough salt to give the mixture some grit.  Mash the garlic into the salt. Add the rosemary and thyme, then mix with enough olive oil to make a thick paste.

Rub the garlic mixture over the whole surface of the lamb. Place the lamb into a deep sided roasting tin.

Add 250ml of water to the roasting tin.  Baste the meat with the liquid then cover the lamb with foil.  Place in the oven and roast for 3-3½ hours, until cooked to your liking.

When cooked, pour off any excess oil from the top of the liquid, leaving the cloudy, herby sediment in place.  This is the gravy.  Cover the pan with a lid and rest for 15 minutes.
Cut up the potatoes and cook in boiling, salted water.  When soft enough to mash, drain in a colander then mash with the butter and grated parmesan. Season well with salt and pepper.

Carve the lamb into thick chunks and serve with the mashed potatoes.  Pour over the pan juices.

For further information on how to order, pick up a leaflet and order form in the Abbey Church (you will find them located close to the book shop in the Narthex), or click on the link above and print off your lamb brochure and order form.