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Budgens Fresh Lamb - 100% British



Budgens works very hard to bring you fresh meat and poultry which is second to none, and we do this by only working with farmers we can trust and ensuring that, at every step of the way, the standards of care and handling are the very highest.

Our British Lamb is a great example of this. We are able to bring you the finest cuts of lamb to your local Budgens everyday. Our lamb suppliers must meet rigorous standards in the welfare of their animals and the quality of their meat. Each cut can be traced back to the farm from which it came and every pack is inspected for quality before it reaches the shelves. So, you can be sure when you pick up a pack of Budgens fresh meat, it has been given the Budgens seal of approval.
Cooking Instructions
Type of Cut Method Cooking Times
Shoulder/Loin/Breast/Leg/Best End Roasting Preheat the oven to Gas mark 5,190ºc, 375ºf. Place in a roasting tin and roast for approx 35 mins per 1lb and 35 mins extra.
Chops/Chump Chops/Shoulder Steaks/Cutlets Grilling Place the chops under a preheated medium grill for approx 12 - 15 mins. Shoulder steaks for approx 15 - 20 mins.
Mince Fry Heat a little vegetable oil in a frying pan, add the mince and cook on a moderate heat until evenly browned. Add stock or sauce of your choice, bring to the boil and simmer for 25 - 30 mins stirring occasionally.
Diced Lamb Stew Heat a little vegetable oil in a frying pan, add the meat and cook on a moderate heat until evenly browned. Add sauce of your choice and transfer to a casserole dish and slow cook in a preheated oven at Gas mark 3, 170ºc, 325ºf for approx 1 – 11/2 hours.
Stewing Lamb Stew Heat a little vegetable oil in a frying pan, add the meat and cook on a moderate heat until evenly browned. Transfer to a casserole dish and slow cook in a preheated oven at Gas mark 3,170ºc, 325ºf for approx 1 – 2 hours.

Recipe Idea

Roast Leg of  Lamb with Rosemary

COOKING TIME:  Roast for 20mins per llb and 20 mins over
SERVES: 6 people

Ingredients:

Small leg of lamb
2oz/50g  butter
Salt & Pepper to season
Rosemary
Clove of garlic (optional)
2 lb/900g  potatoes

Cooking Method

1. Preheat the oven to 190ºc, 375ºf, Gas Mark 5.
2. Spread the butter over the lamb and season well.
3. Stick the rosemary sprigs into the fat of the meat.
4. Insert a clove of garlic near the bone.
5. Place the joint on a rack and roast in a roasting tin.
6. Roast for 20 minutes per llb and 20 minutes over.
7. Peel the potatoes and cut into ½ inch thick slices.
8. Place them under the meat after it has been cooking for ½ hour.
9. Baste the joint from time to time.
10. Garnish with sprigs of rosemary



Tom Green is one of Budgens specially selected lamb farmers. The farm is situated in rural Lancashire where the Green family have lived for 22 years.

The father and son team rear lambs and also milk dairy cows. The lambs are left to graze and roam freely in their family groups. The Greens ensure that all their livestock meet the high welfare standards demanded by Budgens. This results in succulent and tender lamb.

Our other Lamb Farmers include:

Mr P Rogerson, Cuthberts Hill farm, Preston, Lancashire

Ms M Rawcliffe, Mintholme Farm, Preston, Lancashire