It took us a long time to get grass-fed lamb right. When lambs grow too slow, they start to taste too strong, like mutton. Moreover, there is a big difference between male and female lambs. To get the right fat percentage at the right weight, we only sell males for meat. We sell all our females as breeding stock.

Enjoy the sweet, rich taste of lamb. This roast does contain the bone.

An ideal recipe for a cold winter day!

Irish lamb stew

• 4 strips bacon
• 2 lbs lamb- stewing cubes or shoulder, cut into 1 inch pieces
• salt
• pepper
• ¼ cup flour
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 ½ cup red wine
• 1 lb mushrooms, sliced
• 4 cups beef broth
• 1 tbsp tomato paste
• 2 bay leaves
• ½ tsp thyme
• 1 ½ yellow potatoes, quartered
• 4 medium carrots, peeled and cut into ½ in pieces
• ¼ cup parsley to garnish

Season lamb with ½ tbsp salt and 1 tsp pepper. Sprinkle with flour and toss to coat.

In a Dutch oven, sauté chopped bacon until browned. Remove bacon with slotted spoon. Brown lamb on all sides in a few batches in the bacon grease then transfer to plate with bacon.

Add onion and sauté for 2 minutes. Add garlic and cook for 1 minute. Add the wine, deglazing while stirring. Add mushrooms, bring to simmer and cook for 10 minutes. Preheat oven to 325F.

Return lamb and bacon to pot and add broth, tomato paste, 1 tsp salt, ½ tsp pepper, ½ tsp thyme and bay leaves. Add potatoes and carrots, bring to a boil and cover. Place in oven and leave for 1h45 minutes. Sprinkle chopped parsley over dish and serve.