Grass Fed Lamb & Hogget

Our grass fed lamb and hogget come from native British breeds, raised slowly on family farms where animals graze freely on lush pastures. This traditional approach nurtures the land and supports biodiversity, resulting in meat that is full of honest flavour and well reared with care. Each cut reflects the seasons and the landscape it comes from, offering a taste of countryside stewardship and sustainable farming. By choosing our lamb and hogget, you support small-scale farmers committed to regenerative practices and the future of rural communities.

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All Essentials Roasting Slow Cooking Offal

Grass Fed Lamb Diced

Grass Fed Lamb Diced

Regular price £7.50

Regular price Sale price £7.50
Grass Fed Leg of Lamb On The Bone Whole

Grass Fed Leg of Lamb On The Bone Whole

£36.00

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Grass Fed Leg of Lamb On The Bone Whole

Regular price From £36.00

Regular price Sale price From £36.00
Boneless Leg of Lamb

Boneless Leg of Lamb

£31.00

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Boneless Leg of Lamb

Regular price From £31.00

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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 Shoulder On The Bone

Grass Fed Lamb Shoulder On The Bone

£18.00

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Grass Fed Lamb Shoulder On The Bone

Regular price From £18.00

Regular price Sale price From £18.00
Grass Fed Lamb Shoulder Boneless

Grass Fed Lamb Shoulder Boneless

£25.00

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Grass Fed Lamb Shoulder Boneless

Regular price From £25.00

Regular price Sale price From £25.00
Grass Fed Lamb Saddle Fillet

Grass Fed Lamb Saddle Fillet

Regular price £28.00

Regular price Sale price £28.00
Grass Fed Rack of Lamb

Grass Fed Rack of Lamb

Regular price £14.40

Regular price Sale price £14.40
Grass Fed Lamb Loin

Grass Fed Lamb Loin

Regular price £19.50

Regular price Sale price £19.50
Grass Fed Lamb Shank

Grass Fed Lamb Shank

Regular price £8.80

Regular price Sale price £8.80
Discover our Everyday Essentials

Simple, reliable staples for everyday cooking. Whether you’re planning quick suppers or easy weekend breakfasts, these essentials bring quality and flavour to the meals you make most often.

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Grass Fed Lamb Liver

Grass Fed Lamb Liver

Regular price £4.40

Regular price Sale price £4.40
Grass Fed Lamb Steak

Grass Fed Lamb Steak

Regular price £7.25

Regular price Sale price £7.25
Grass Fed Lamb Neck Fillets

Grass Fed Lamb Neck Fillets

Regular price £7.40

Regular price Sale price £7.40
Grass Fed Lamb Chump Steaks

Grass Fed Lamb Chump Steaks

Regular price £12.80

Regular price Sale price £12.80
Grass Fed Lamb Mince

Grass Fed Lamb Mince

Regular price £5.75

Regular price Sale price £5.75
Grass Fed Sweetbreads

Grass Fed Sweetbreads

Regular price £3.20

Regular price Sale price £3.20
Grass Fed Lamb Kidneys

Grass Fed Lamb Kidneys

Regular price £3.90

Regular price Sale price £3.90
Grass Fed Lamb Leg Steaks

Grass Fed Lamb Leg Steaks

Regular price £17.50

Regular price Sale price £17.50

Recipes & Stories

Why We Started Again

The Farming Year Begins at Spring: What the Equinox Means for British Food

Why Easter Lamb Isn't in Season - And What to Eat Instead

A Farmer First, a Storyteller Second

What a Freezer Full of Grass Fed Meat Really Means

New Life, Shared Tables and Why Our Family Farms Matter More Than Ever

Preserved Tomatoes

Smashed Cucumber with Halloumi & Tahini Dressing

Charred Courgettes with Mint, Whipped Ricotta & Nasturtiums

Speltotto Kedgeree with Purple Sprouting Broccoli & Kale

Mussels with Saffron, Cream & Courgettes

Pouting, Leek & Tarragon Pie

What does 'pasture fed' mean for your lamb and hogget?

Our lamb and hogget are raised slowly on family farms where animals graze freely on lush pastures, allowing natural diets that nurture the land and support biodiversity, resulting in meat full of honest flavour and care.

How do you ensure the welfare of the animals?

We work with small-scale farmers who raise native British breeds with respect and care, allowing natural behaviours on open pastures.

What is hogget?

Hogget is sheep meat from an animal between one and two years old, older than lamb, younger than mutton. The extra months on pasture build a deeper, more developed flavour that many cooks and chefs prefer to spring lamb.

What is the difference between lamb, hogget and mutton?

Age, and with it flavour. Lamb is under a year old and mild; hogget is one to two years, with more depth and a little more chew; mutton is older still, rich and pronounced, made for slow cooking.

Why would I choose hogget over lamb?

Flavour, mostly. Hogget has spent a second season grazing, and that time on grass shows in the meat. It also suits a slower style of farming, since the animal is allowed to grow at its own pace rather than being pushed to an early market weight.

What lamb cuts do you sell?

Legs on the bone and boneless, shoulders both ways, racks, loin, shanks, neck fillets, steaks, mince, diced lamb and lamb liver. Between them they cover everything from a Sunday roast to a midweek curry.

Which cut is best for slow roasting?

Shoulder, without question. Its marbling and working muscle melt over four or five gentle hours into meat you can pull apart with a spoon. Shanks give the same result in individual portions.

Which lamb cuts cook quickly?

Steaks, loin and a rack of lamb all suit fast, hot cooking and pink serving. Neck fillet sits in between: it grills well over fierce heat but also braises into something special.

Is British lamb seasonal?

Naturally, yes. Grass-fed lambs are born in spring and reach maturity from late summer into winter, and hogget extends that calendar into a second year. Farming to that rhythm, rather than against it, is part of why the meat tastes as it does.

What is lamb neck fillet good for?

It may be the most underrated cut on a sheep. Marbled and full of flavour, it braises into rich stews and tagines, but it is equally happy sliced and cooked hard and fast on a grill or barbecue.

How does sheep grazing help the countryside?

Well-managed flocks keep pasture in the cycle of grazing and regrowth that builds soil and supports wildflowers, insects and birds. Our lamb and hogget come from family farms working to regenerative principles, where the sheep are part of the landscape's health rather than a strain on it.

How should I store lamb when it arrives?

Straight into the fridge or freezer. Frozen cuts keep for months without losing condition; defrost them slowly in the fridge and cook within 24 hours of thawing.