When it comes to sheep, there’s a story of time, place, and flavour. From the first tender lambs of spring to the rich depth of a mature mutton stew, each stage brings its own character — shaped by the land, the seasons, and the care of farmers. We have lamb, … Read More
The wild garlic is abundant and early this year, ideal for celebrating a Mother’s Day Feast with Hampshire lamb and Barfoots Asparagus. Add some little roast potatoes for the perfect seasonal menu. Wild garlic is versatile, so you can use it in a marinade, sauce or as a veggie side … Read More
It’s getting cold, damp, and dark, and you need to cheer yourself and celebrate the autumn harvest with slow-cooked, rich, and warming dishes that provide comfort and nourishment. Think of roasted squash with chili and garlic, or a stew of succulent, slow-cooked shin of beef or full-flavored mutton. Wild mushrooms … Read More
Easter lunch is a great opportunity to enjoy local lamb, with the tender Spring Lamb or the more flavourful year-old lamb or hogget to choose from. If you have a gathering, then it’s worth considering a leg of lamb, cooked pink and tender, or the more forgiving, but equally delicious, … Read More
This Easter is particularly early and with the wet winter and spring, new season’s lamb is extremely hard to come by and has a price to match. However, we do have plenty of hogget and mutton available. It’s worth explaining the difference between the three – simply the name of … Read More
We have plenty of Hampshire Lamb available, with Barnsley Chops being a particularly good cut. The Barnsley Chop is a double chop that comes from the saddle of lamb. As a result it is tender, but full-flavoured with the benefit of being cooked on the bone. Essentially it is the … Read More
The Easter Feast is a chance to gather with family (hopefully in the spring sunshine) and enjoy a festive meal without having to worry about presents, crackers and trees. It’s the perfect time to celebrate the occasion and catch up over a good meal. We have a variety of suggestions, … Read More
We are looking forward to introducing you to Fareham-based producer, Cut to the Smoke who will be joining us at our Farm Shop Party next weekend. We will be cooking our pulled pork on the Big Green Egg using Cut to the Smoke rubs, so you can taste it over … Read More
January: Cold, dark, and wet, but at least we have stew – a dish celebrated worldwide for months such as these. With the slow cooker out, we have the perfect options for a remarkable stew, with meat or vegetarian and a variety of flavours and textures. If you are cooking … Read More
Easter lamb is a great tradition, with lamb signifying spring, fed on the lush green pastures of the South Downs. Our lambs are all sourced from Midhurst and as we are buying whole lambs, I would encourage you to consider all the different joints, not just a leg of lamb. … Read More
We have plenty of mutton in this week, ideal for a slow comfortable stew that can be prepared in advance and allowed to simmer on the hob while you go for a long walk, ready to warm you on your return. Mutton is lamb that is over two years old, … Read More
Fancy something a little different for your Friday night curry? Whip up a quick and easy makhani mutton curry using a jar of The Tomato Stall Makhani sauce and diced mutton from the butchery counter. Fragrant, decadent and ready in a pinch! This Punjabi style tomato-based curry is aromatic, … Read More