About Weobley Ash’s Lamb

Meat Prices

All animals can be butchered to your requirements and are supplied vacuum packed and clearly labeled convenient for freezing. Here are standard cuts and their pricing /kg

Lamb Hogget / Mutton
Leg £11.00 £12.00
Boned rolled leg £13.50 £13.50
Rump £16.00 £16.00
Steak £14.00 £15.00
Shoulder £8.00 £9.00
Boned rolled shoulder £13.50 £13.50
Neck Fillet £15.00 £15.00
Chops £14.00 £15.00
French trim rack £18.00 £20.00
Noisettes £18.00 £18.00
Boned rolled saddle / loin £18.00 £20.00
Loin / Fillet / Cannon £25.00 £25.00
Ribs £7.50 £7.50
Diced £13.00 £13.00
Mince £11.00 £11.00
Neck chops £6.00 £6.00
Breast £6.00 £6.00
Heart x 2 £2.00 £2.00
Kidney x 2 £2.00 £2.00
Liver £6.00 £6.00
Burgers (for 4)
Minted lamb & feta £5.00
Minted lamb £5.00
Classic Hogget £5.00
Mutton steak £6.00
Merguez Sausages £13.00
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Mortimer Country Food Fair – 2015

Mortimer County Food Fair Logo

Weobley Ash will once again be setting up stall at the Mortimer Country Food Fair – Saturday 11th July 2015.

The Mortimer Country Food Fair promotes local food and craft producers, by featuring their products to local people who may have been unaware of how superb the food produced around them really was.

The Food Fair has been running for seven years and gets bigger and better every year! The 2015 Food Fair will be the best ever with more exhibitors and demonstrations than ever before.

Entry to The Mortimer Country Food Fair 2015 is £4 per adult.

Parking nearby is free of charge.

There is no need to book your tickets in advance, – just turn up and pay at the door.

The Mortimer Country Food Fair is held on the premises of Aardvark Books, Brampton Bryan, Herefordshire (click here for a map).

For more info see the website Mortimer County Food Fair

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Gardens in the Wild: 20-21 June 2015

We will be feeding the 5,000 at the second ‘Gardens in the Wild’ festival to be held on the 20th & 21st of June in Stagg Meadow, Titley – just down the road. The festival celebrates the gardens and landscape of Herefordshire, where “mountains and moorland, sheep pasture and wooded river valleys, small villages and castles exist side by side” .

We will be serving our cooked to order farm-made hogget burgers, pulled mutton and other lamb dishes.

Website : Gardens in the Wild

Held at Stagg Meadow, Titley, Herefordshire HR5 3RL

Entry to Stagg meadow is free. Parking is £3.

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Slow roast shoulder of lamb with merguez spices


  • 1 shoulder of mature lamb, mutton or hogget, on the bone

For the spice paste

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • ½ cinnamon stick, broken up
  • 1 tsp black peppercorns
  • Pinch of cayenne pepper or chilli powder
  • 2 tsp sweet smoked paprika
  • 2 garlic cloves, finely chopped
  • Leaves from 2 large rosemary sprigs, finely chopped
  • 2 tsp sea salt
  • 2 tsp olive oil

Preparation Method

1. If you have time, toast the cumin, coriander, fennel seeds, cinnamon and peppercorns in a dry frying pan over a medium heat for a minute or so, until fragrant (this boosts the flavour but isn’t essential). Crush to a coarse powder using a pestle and mortar, then combine with the cayenne or chilli powder, paprika, garlic, rosemary, salt and olive oil.

2. Lightly score the skin of the meat with a sharp knife, making shallow slashes just a few millimetres deep and 1-2cm apart. Rub half the spice paste all over the lamb shoulder, underneath as well as on top, and especially into the cuts. Put into a large roasting tin and place in an oven preheated to 220°C/Gas Mark 7. Roast for 30 minutes.

3. Remove from the oven and rub the remaining spice paste over the meat using the back of a wooden spoon. Pour a glass of water into the tin (not over the meat), cover with foil and return to the oven. Reduce the heat to 120°C/Gas Mark ½ and cook for 6 hours, or until the meat is very tender and falling off the bone.

4. You can add another glass of water halfway through, to keep the pan juices ticking along. Transfer the lamb to a warm serving plate. Skim the excess fat off the juices in the tin. Tear the meat into thick shreds and serve with the juices spooned over.

5. Serve with roasted vegetables, green beans and couscous.

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Hogget Burgers & Spiced Moroccan Mutton at Brampton Bryan

Thank you to everyone who supported us at the Mortimer Food Fair at Brampton Bryan.  Our Hogget burgers, spiced Moroccan mutton and elderflower spritzers seemed to go down very well. Enough encouragement to continue making burgers!  And of course the spices and recipe card for the Moroccan mutton are available at any time for £3.00

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Lambing is over for another year…

Lambing is over for another year.
Lambing in 2013 has been very difficult for many farmers. Those who lambed early had better weather, but many were hit with the schmallenberg virus causing deformities in the lambs. We lambed later, at the end of March and avoided this midge bourn virus, but faced a very late wintery blast.
Many farmers, friends included, not expecting such late adverse weather were unable to house their large flock and were forced to turn lambs and ewes into the fields, only to find they became buried in snow or literally frozen to the ground.

IMG_5611We are eternally grateful to local friends who allowed us to move to their barns for lambing.

We hope for all ewes to have 2 lambs making them most productive and successful in feeding with their two quarters…. Don’t ask why their two teats are called quarters!
The lambs are remarkably fast at getting to their feet and the suckling instinct quickly takes over. Mum is cleaning the second lamb as the first, born only about 15 mins earlier, is already searching out the first drink of very valuable colostrum. Like human babies the first milk is thicker and full of antibodies. Lambs should receive approx 10% of their weight in colostrum in the first hours of birth.

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