Grass Fed Lamb Roasting

Our Grass Fed Lamb and Hogget Roasting Joints are made for slow roasting and shared tables. Raised slowly from native British breeds, our lamb and hogget come from family farms where animals graze freely on open pasture. This traditiona...

Our Grass Fed Lamb and Hogget Roasting Joints are made for slow roasting and shared tables. Raised slowly from native British breeds, our lamb and hogget come from family farms where animals graze freely on open pasture. This traditional approach supports biodiversity and regenerative farming, while producing meat with depth of flavour, natural marbling and excellent texture. This collection brings together classic roasting cuts such as leg and shoulder, chosen for their ability to cook gently and generously. When roasted slowly, these joints become tender and deeply flavoured, creating a centrepiece that feels both comforting and special. Ideal for Sunday lunches, family gatherings and seasonal feasts, our grass fed lamb and hogget roasting joints offer a true taste of the British countryside. Thoughtfully reared and carefully prepared, they reward time, care and the simple pleasure of eating together.

A New Chapter for the South West

In the rolling hills that define Devon and Cornwall, food has always been more than something we eat. It’s culture, heritage, and the lifeblood of rural communities. Today, we’re proud to announce a partnership that strengthens these roots and looks firmly towards the future: Pipers & Co is joining forces with Philip Warrens, one of the South West’s most respected butchers and graziers.On the surface, this is a partnership between two longstanding food businesses. But at its heart, it’s a story of two families, two next generations stepping up, and a shared belief in doing things properly.

Grass Fed Lamb Roasting
7 of 7 products

  • Grass Fed Lamb Shoulder

    On The Bone cut

    From £18.00

  • Grass Fed Rack of Lamb

    300g

    £14.40

  • Boneless Leg of Lamb

    1kg or 2kg

    From £31.00

  • Grass Fed Leg of Lamb On The Bone Whole

    1kg (Half) or 2.5kg

    From £36.00

  • Grass Fed Lamb Loin

    500g

    £19.50

  • Grass Fed Lamb Saddle Fillet

    400g

    £28.00

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Frequently Asked Questions

What temperature should roast lamb reach?
About 55°C in the centre for pink, 60°C for rosy, taken off the heat a few degrees early and rested. Leg and rack want pink; shoulder wants to blow straight past those numbers into soft, slow territory.
What is lamb saddle fillet?
The eye of meat from along the back, boned out: the leanest, most elegant roast on the animal. It cooks in minutes rather than hours, so treat it like a thick steak, seared, briefly roasted and well rested.
What is the difference between rack and loin of lamb?
The same part of the animal, dressed differently: the rack keeps its rib bones for French-trimmed presentation and roasts fast; the loin is that meat boned and rolled, carving into neat medallions.
What herbs and flavours suit roast lamb best?
The old alliances hold: rosemary, garlic and anchovy pushed into the meat, or a spring approach with mint and lemon. Lamb this well raised needs a supporting cast, not a disguise.