Grass Fed Lamb & Hogget

Working in partnership with Philip Warren & Son’s our grass fed lamb and hogget come from the very best family farms here in the South West. Reared on diverse pastures, our traditional approach to farming nurtures the land and suppo...

Working in partnership with Philip Warren & Son’s our grass fed lamb and hogget come from the very best family farms here in the South West. Reared on diverse pastures, our traditional approach to farming nurtures the land and supports biodiversity, resulting in lamb that is full of flavour and produced with care. Each cut reflects the seasons and the landscape it comes from, offering a real taste of countryside.  By choosing our lamb and hogget, you are helping us to support our incredible farmers, who are committed to producing food in harmony with nature.

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Grass Fed Lamb & Hogget
17 of 17 products
  • Grass Fed Lamb Diced

    Grass Fed Lamb Diced

    Grass Fed Lamb Diced

    £7.50
    £7.50
  • Grass Fed Leg of Lamb On The Bone Whole

    Grass Fed Leg of Lamb On The Bone Whole

    Grass Fed Leg of Lamb On The Bone Whole

    From £36.00
    From £36.00
  • Boneless Leg of Lamb

    Boneless Leg of Lamb

    Boneless Leg of Lamb

    From £62.00
    From £62.00
  • Grass Fed Lamb Shoulder On The Bone

    Grass Fed Lamb Shoulder On The Bone

    Grass Fed Lamb Shoulder On The Bone

    From £18.00
    From £18.00
  • Grass Fed Lamb Shoulder Boneless

    Grass Fed Lamb Shoulder Boneless

    Grass Fed Lamb Shoulder Boneless

    From £25.00
    From £25.00
  • Grass Fed Lamb Saddle Fillet

    Grass Fed Lamb Saddle Fillet

    Grass Fed Lamb Saddle Fillet

    £28.00
    £28.00
  • Grass Fed Rack of Lamb

    Grass Fed Rack of Lamb

    Grass Fed Rack of Lamb

    £14.40
    £14.40
  • Grass Fed Lamb Loin

    Grass Fed Lamb Loin

    Grass Fed Lamb Loin

    £19.50
    £19.50
  • Grass Fed Lamb Shank

    Grass Fed Lamb Shank

    Grass Fed Lamb Shank

    £8.80
    £8.80
  • Grass Fed Lamb Liver

    Grass Fed Lamb Liver

    Grass Fed Lamb Liver

    £4.40
    £4.40
  • Grass Fed Lamb Steak

    Grass Fed Lamb Steak

    Grass Fed Lamb Steak

    £7.25
    £7.25
  • Grass Fed Lamb Neck Fillets

    Grass Fed Lamb Neck Fillets

    Grass Fed Lamb Neck Fillets

    £7.40
    £7.40
  • Grass Fed Lamb Chump Steaks

    Grass Fed Lamb Chump Steaks

    Grass Fed Lamb Chump Steaks

    £12.80
    £12.80
  • Ground beef in a wooden bowl with rosemary on a wooden surface

    Grass Fed Lamb Mince

    Grass Fed Lamb Mince

    £5.75
    £5.75
  • Grass Fed Sweetbreads

    Grass Fed Sweetbreads

    Grass Fed Sweetbreads

    £3.20
    £3.20
  • Grass Fed Lamb Kidneys

    Grass Fed Lamb Kidneys

    Grass Fed Lamb Kidneys

    £3.90
    £3.90
  • Grass Fed Lamb Leg Steaks

    Grass Fed Lamb Leg Steaks

    Grass Fed Lamb Leg Steaks

    £17.50
    £17.50

Recipes & Stories

A Generous Season

A Generous Season

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The Art of Slowing Down

The Art of Slowing Down

October on the farm: apples in the store, mushrooms in the fields and why slowing down to eat with the season is one of the simplest ways to shape the countryside.

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How We Farm Our Christmas Turkeys

How We Farm Our Christmas Turkeys

A special Christmas turkey begins life long before December. Ours are reared slowly, naturally and traditionally at Orchard Farm in Devon, ranging across grassy pasture and amongst established cider apple orchards.

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Is Your Meat Really What It Claims to Be?

Is Your Meat Really What It Claims to Be?

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What's the Difference Between Grass-Fed and 100% Grass-Fed Beef?

What's the Difference Between Grass-Fed and 100% Grass-Fed Beef?

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The Cheapest Food Is Often the Most Expensive

The Cheapest Food Is Often the Most Expensive

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A whole roast pork loin with crisp golden crackling, two slices carved, resting in an enamel tray of roasted carrots and parsnips

Roast Pork Loin with Root Vegetables

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Preserved Tomatoes

Preserved Tomatoes

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Smashed Cucumber with Halloumi & Tahini Dressing

Smashed Cucumber with Halloumi & Tahini Dressing

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Charred Courgettes with Mint, Whipped Ricotta & Nasturtiums

Charred Courgettes with Mint, Whipped Ricotta & Nasturtiums

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Speltotto Kedgeree with Purple Sprouting Broccoli & Kale

Speltotto Kedgeree with Purple Sprouting Broccoli & Kale

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Mussels with Saffron, Cream & Courgettes

Mussels with Saffron, Cream & Courgettes

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Frequently Asked Questions

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.