Ownself Make Dry Aged Lamb

The Dorper is a South African breed of domestic sheep developed by crossing Dorset Horn and the Blackhead Persian sheep. The breed was created through the efforts of the South African Department of Agriculture to breed a meat sheep suitable to the more arid regions of the country. It is now farmed in other areas as well, and is the second most common sheep breed in South Africa. It is a fast growing meat producing sheep that is specifically bred for tender, juicy and flavourful lamb.

Dorper Lamb Neck Fillets (Dry aged 14 days)
This highly under rated cut is boneless and is absolutely delicious – highly marbled, this fillet cooks up juicy and tender especially with dry ageing. We have gone 1 step further and dry aged it for 14 days with locally made Mead (wine made from wildflower honey, orange, cinnamon, cloves) from the guys at Rachelle The Rabbit Meadery.

Dorper Lamb Rack (Dry Aged 14 Days)
Rack of lamb ribs, approximately 1kg per rack

Distinctively flavoured Rhug Salt Marsh Organic Lamb comes from a coastal farm near Caernarfon. North Country Mules are chosen because they are hardy, good mothers, prolific and ideally suited to this environment. The fields are washed by the sea in the winter and therefore grow special grasses and herbs such as sea lavender, samphire, sorrel, thrift and other saltmarsh grasses. This unique environment imparts the lamb with its distinctive and very special, sweet, light flavour that is so sought after by top chefs throughout the world. Salt Marsh lamb is seasonal because as the grasses die back in the winter the flavour diminishes. This is the very best of Welsh lamb. Available from May to December.

Rhug Estate Salt Marsh Organic Lamb Rack
Dry Aged for 14 days