About Our Lamb

Our lamb comes from local farms where it is reared to the highest quality by dedicated, skilled farmers. Our lambs are allowed to mature and develop naturally, while grazing out of doors on the best grass. Our lambs are not fed any growth promoters, hormones or antibiotics. Our lambs are allowed to grow at their own pace and exercise at will, resulting in healthy fit lambs which are nicely but not excessively fatted, meaning that once slaughtered the lamb can be hung for a good ten days.

How to Spot Good Lamb

Look for nice, plump-looking joints which show no signs of drying out, nor of excessive moisture. The colour of the flesh should be a clear, brownish-pink, with no signs of bloodiness. The fat should be parchment white, dry, brittle and waxy. Do not worry about the coloured stamps that you often see on lamb, they are made with vegetable dye and are safe to consume.

Cooking Times Guide

Steaks
Grill or fry: leg, chump,loin 2cm (3/4") thick
For each side allow: 4-6 mins.

Chops and Cutlets
Grill of fry: loin, cutlets 2cm (3/4") thick
For each side allow: 6-8 mins.

Joints
Oven roast: leg, shanks
Pre heat oven Gas mark 4,180C,350F
Medium - 25 mins per 450g/lb + 25 mins internal temp approx 70-75C
Well done - 30 mins per 450g/lb + 30 mins Internal temp approx 75-80C

Remember to let the roast rest for at least 10 minutes before serving.

Opening Times:

MONDAY 9.00am - 5.00pm
TUESDAY 9.00am - 5.00pm
WEDNESDAY 9.00am - 5.00pm
THURSDAY 9.00am - 5.00pm
FRIDAY 8.30am - 5.30pm
SATURDAY 8.30am - 4.00pm
SUNDAY 10.00am - 1.00pm

Please note that we will be
closed on Bank Holidays.

Address:

Brookfield Farm Butchery
Aston End Road
Aston, Stevenage
Hertfordshire SG2 7EU

Telephone:

01438 880 228

Email:

info@brookfield-farm.co.uk

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