Organic Lamb Shoulder on the Bone: Set your joint on top of a good handful of peeled shallots or red onions in a roasting tin and pour in enough lamb or chicken stock to fill the dish halfway. Add a good glug of sherry vinegar, some big sprigs of woody herbs and a grinding of black pepper. Cook for at least four hours in a low oven, topping up the liquid if necessary.
Organic Lamb Bone Broth: Create a rich and tasty gravy by combining our bone broth with the drippings from you roast lamb, butter, and a little flour, simmering until it has thickened.
Organic Sausage Meat: Use to make a delicious organic stuffing: In a large bowl combine chopped onion, garlic, and breadcrumbs, then add your sausage meat alongside apple, parsley, sage and salt and pepper to season, alongside a beaten egg to combine. Roll into balls and cook at 190°C/Gas 5 for 30 minutes.