WELCOME TO YOUR LAMB BOX
We take great pride in producing high welfare, pasture raised meat and hope it brings something special to your table.
In your Crambe Grange Farm Lamb Box you'll find a selection of thoughtfully prepared cuts, each full of flavour and potential.
WHY OUR LAMB TASTES BETTER
Our lambs are slow grown on diverse pasture and cross the boundary between traditional lamb and hogget (lamb that's over a year old and has grazed through two spring seasons).
This extra time on rich, seasonal grass gives the meat a deeper flavour, a more complex texture, and the ability to shine in both fast roasts and slow braises.
- Raised on natural pasture
- Allowed to mature slowly
- Packed with natural flavour
- Born and reared on our family farm
ENQUIRE ABOUT OUR LAMB BOX
We deliver to York, Malton, wetherby and Harrogate Areas
CUTS, TIPS & RECIPES
SHOULDER OF LAMB
About the cut
From the forequarter, the shoulder is well-marbled with connective tissue - ideal for dishes needing long, slow cooking.
Best for: Slow roasting, braising, tagines.
Cooking Inspiration
- Rub with harissa, preserved lemon, and garlic for North African flair.
- Roast low and slow (150°C) for 8-12 hours with wine, stock, or tomatoes.
- Pull the meat for wraps or serve with spiced rice.
Top Tip: Don't rush it - the fat and collagen need time to break down. You'll be rewarded with tender, juicy meat.
Serves 6
Cook Time 8-12 hrs
LEG OF LAMB
About the cut
Taken from the hind leg, this lean yet flavourful cut is ideal for roasting or grilling. Its mild taste and firm texture makes it a crowd-pleaser.
Best for: Roasting whole, butterflied and grilled, or slow-roasting.
Cooking Inspiration
- Pair with rosemary, garlic, lemon, and olive oil.
- Try butterflied leg on the BBQ or grill.
- Serve with roasted root veg or a herby couscous salad.
Top Tip: Score the fat before seasoning to help flavour penetrate the meat. Marinate for 6-12 hours for best results.
Serves 6
Cook Time 8-12 hrs
LAMB RIBS & CUTLETS
About the cut
Cut from the rib section, these cuts are marbled and juicy with a rich flavour. Cutlets can be quickly grilled, while ribs love a slow roast.
Best for: BBQs, grilling, oven roasting, or braising.
Cooking Inspiration
- Make a dry rub with cumin, smoked paprika, and fennel.
- Glaze with pomegranate molasses or sticky honey-mustard.
- Serve with flatbreads and a yoghurt dip.
Top Tip:
Sear cutlets over high heat to develop a crust. For ribs, roast at 150°C for 2-3 hours.
Serves 6
Cook Time 2-3 hrs
OUR FAMILY RECIPE
-
HAY-ROASTED LEG OF LAMB
With baked potatoes & green herb sauce
Serves 4-6
Cooking with hay is an old tradition - it gently smokes the meat and keeps it moist, adding a subtle earthy flavour that brings out the best in lamb.
Ingredients
- 1leg of lamb
- 2 tbsp olive oil
- 4-6 baking potatoes
- 3 garlic bulbs, halved
- 2 big handfuls of hay (included in your box)
For the sauce
- A handful of parsley
- A handful of mint
- 1 tbsp capers
- 2 tbsp Dijon mustard
- 1 garlic clove, minced
- 1 tbsp cider vinegar
- 3 tsp olive oil
Method
- Preheat oven to 200°C.
- Rub lamb with oil, season well, and roast for
- 25-30 mins until browned.
- Remove tray, add potatoes and garlic around the lamb. Toss in the fat. Tuck hay around and over everything.
- Cover tightly with baking parchment and foil.
- Lower heat to 160°C and cook for 1½-2 hours.
- Meanwhile, make the sauce: finely chop herbs, garlic and capers. Mix with mustard, vinegar and oil. Add salt and pepper. Loosen with a little water if needed.
- Once done, rest the lamb for 20-25 mins. If potatoes need longer, pop them back in.
- Serve carved lamb with a potato, some garlic, a drizzle of sauce - and whatever veg you like on the side.
Cooking Temperatures
For best results, use a meat thermometer in the thickest part of the leg (not touching bone). Lamb will rise a few degrees as it rests:
- Medium rare: 53°C out of oven - 58°C after resting. Pink and juicy.
- Medium: 60-65°C out - around 68°C rested.
Slight blush, tender. - Well done: 68°C+ out - 72-75°C rested. Fully cooked, firm.
Rest for 20-25 mins before carving.
