1. Half shoulder, bone in.
2. Half leg, bone in.
3. Neck fillet.
4. Breast, boned and rolled.


Buying and Ordering Romshed Lamb, Hogget and Mutton

We are taking orders for lamb and mutton now for collection mid September and through the autumn. The links on this page are not currently working so send me an email to farm@weald.co.uk with your butchery requirements - see below.

  • Best value is to buy a Half (£80) or Whole (£150) Lamb and Mutton. Hogget is £85 a half and £160 a whole and only available in May/June 2020.
  • Or you can buy individual cuts. Ask for price list.
  • To order your half/whole you need to tell us how you want your animal butchered. The photos here, of Romshed hogget, give you an idea of the options. We can do special orders too.
  • Click here to show you a diagram of a butchered Lamb/Hogget/Mutton.

This is a half lamb with whole bone in joints, rack and chops - great value at £85 from Romshed. £117 from Tesco, half of which is non organic.

Half lamb with boned and rolled half joints, chops and cutlets.

Tips For Buying Your Lamb / Hogget / Mutton

  • If you have not ordered before I am happy to talk you through the decisions or any special requirements so do contact us.
  • The options are as follows. Please state for each cut how you would like it:
  • Leg - boned and rolled (b/r) or bone in, cut in half or whole.
  • Shoulder - as above.
  • Loin - Chops and cutlets, or Rack and Cutlets, or b/r joint.
  • Breast - B/r joint, Breast Chops, whole with bone in.
  • Additionally, the leg can be butterflied, ready to go straight on the BBQ. We particularly recommend the loin of mutton to be boned and rolled, sliced and cooked like steak. If you would like diced or mince let me know. The breast is the cut I get asked about most - if cooked well it can be really delicious. Check out the recipe page for some suggestions.
  • The cutlets can be left as a rack of 8 and the chops as a saddle joint. A treat for Christmas!
  • The heart, liver and bones for stock, all add to the value of buying a half animal. Please say if you would like these included
1. Boned and rolled loin.
2. Cutlets.
3. Chops.


"The lamb was amazing, the taste and texture probably the best I have eaten....everyone said it was the best they had eaten...." Spencer Metzger, Chef at The Ritz,


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