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Opening times
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Friday 9 - 9pm
Saturday 9 - 5.00pm
Sunday 10 - 4pm
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Summer
Mon - Thur 9 - 5.00pm
Friday 9 - 9pm
Saturday 9 - 5.00pm
Sunday 10 - 4pm
Winter
Summer
| Your guide to lamb |
| Chedworth farm shop |
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Your guide to lamb
Shopping for lamb
Allow 100-175g (4-6oz) of boneless meat and 225-350g (8-12oz)
of bone in meat per person.
Best cuts for slow cooking
Neck chops - chops from the bony part of the neck cut into thick slices. Well
flavoured and ideal for soups or stews.
Boneless leg joints - great for stews, casseroles and curries.
Boned & rolled leg and shoulder joints - suitable for pot-roasting slowly with
vegetables and stock.
Lamb shanks - well flavoured cut, ideal for slow cooking.
Cutlets - small bone in chops suitable for frying, roasting and grilling.
Best cuts for roasting
Rolled & boned shoulder - A succulent tender roasting joint perfect for stuffing.
Shoulder - Half/Whole - roasting joints full of flavour.
Leg - Half/Whole - prime roasting joints, perfect for Sunday lunch.
Boneless rolled leg joints - easy to carve and ideal for stuffing.
Rack of lamb - 6 or 7 small chops. Perfect for roasting.
Breast of lamb - stuffed or un-stuffed it's perfect for roasting.
Best cuts for grilling
Lamb cutlets - These require very little cooking and are best eaten slightly pink.
Barnsley chops - Also known as double chops these are perfect for those with a
hearty appetite.
Allow 100-175g (4-6oz) of boneless meat and 225-350g (8-12oz)
of bone in meat per person.
Best cuts for slow cooking
Neck chops - chops from the bony part of the neck cut into thick slices. Well
flavoured and ideal for soups or stews.
Boneless leg joints - great for stews, casseroles and curries.
Boned & rolled leg and shoulder joints - suitable for pot-roasting slowly with
vegetables and stock.
Lamb shanks - well flavoured cut, ideal for slow cooking.
Cutlets - small bone in chops suitable for frying, roasting and grilling.
Best cuts for roasting
Rolled & boned shoulder - A succulent tender roasting joint perfect for stuffing.
Shoulder - Half/Whole - roasting joints full of flavour.
Leg - Half/Whole - prime roasting joints, perfect for Sunday lunch.
Boneless rolled leg joints - easy to carve and ideal for stuffing.
Rack of lamb - 6 or 7 small chops. Perfect for roasting.
Breast of lamb - stuffed or un-stuffed it's perfect for roasting.
Best cuts for grilling
Lamb cutlets - These require very little cooking and are best eaten slightly pink.
Barnsley chops - Also known as double chops these are perfect for those with a
hearty appetite.
| Your guide to Beef |