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The Ageing Process.The lamb is aged through the method known as "tender hanging", which gives tenderness and consistency to the meat by relaxing the muscle fibre. This allows time for naturally occurring enzymes in the meat to break down muscle fibre. This process occurs during the chilling time (before being butchered). Lamb for the Farmer Direct Shop has been hung for a minimum of 4 days which is widely regarded as the optimum length of time to achieve maximum meat tenderness. Hand Crafted Roasts, Chops, Cutlets and Sausages.Our Butcher and his team are dedicated to ensuring that the best Lambs are selected for Farmer Direct's Boxes. They do this because they have absolute pride in being the best at what they do. This extends well past selecting and ageing the best possible Lamb and goes on to cutting every cut from roasts to cutlets by hand (not the band saw as is most meat you’ll buy). This gives a much better appearance to the meat as well as ensuring the flavour doesn't escape when cooking.
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