Gerard's Suggestion
Lamb Merguez Sausage
Gerard's Suggestion
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Combining pasture-fed, naturally reared and slow-grown meat with a passionate and progressive approach to butchery, we offer exceptional organic, free-range and traditional-breed meat from our cohort of enlightened Suffolk farmers.
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Gerard's Suggestion
Our recipe uses traditional North African spices to create a full-flavoured, free-range rustic sausage
The Merguez sausage originates from North African cuisine. It was particularly popular in Algeria, bit it's now often found as a street food in the suburbs of Paris and the port towns of Southern France. Traditionally made from lamb or beef, we make ours from lamb (or hogget, depending on the season) and use authentic flavours such as harissa, paprika, cumin, garlic, and coriander for this delicious, fragrant sausage.
Roast, fry or barbeque them: their fantastic flavour goes so well with a simple salad and rice or couscous. Or try them in a wrap with yoghurt, cucumber and paprika. Whichever way you serve them, they always seem to go down a treat.
Our Merguez sausage is made with our lovely free-range Suffolk lamb or hogget, which has been pasture-fed and slow-grown on the varied meadows local to us. We make and hand tie these sausages at our Aldeburgh shop.
Allow 2-3 per person for a main meal.
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Gerard's Suggestion
Our pasture-fed lambs spend their lives grazing the rich meadows along the East Suffolk coast. Their diet of wild grasses and herbs gives the meat its distinctive character and taste. We always hang our lamb for at least a week, which enhances its flavour and really helps the texture and tenderness.
At certain times of the year, we also offer Organic Lamb from Shimpling Park, near Lavenham. Shimpling Park, which went organic in 1999, produces exceptional-quality lamb thanks to its thriving natural pastures. When it's available, you can select the 'Shimpling Park Organic' option above - it's well worth a try.
> Roast, Braising, and Slow cook
1. Pre heat the oven to 150ºC (fan oven, or equivalent).
2. Season your lamb shoulder with sea salt, and place in a baking dish on top of chopped veg, herbs and garlic and a dash of water.
3. Place in the oven covered with greaseproof or foil and cook for 1.5 - 2 hours
4. Remove the covering, baste the shoulder and pop back in the oven for a further hour.
5. Leave to rest on a wooden board for 15 minutes before carving.
Suffolk reared Lamb, Harissa paste (Smoked dried Baklouti peppers). Herbs and spices, Dextrose, Antioxidant e300, Acidity regulator e331, Preservative e221, Salt.
Contains the following allergens: SULPHITES
UK delivery
Our UK courier service delivers Tuesday to Friday, nationwide, for all orders over £40. We use a next day delivery service, but our insulated packaging keeps your meat protected and chilled for up to 48 hours after dispatch, so there's no need to worry if your parcel is a little delayed.
For orders over £85, standard UK delivery is free. You can also upgrade to our priority service for £5, which means your parcel is usually delivered by midday. We recommend this for large value orders and during peak periods.
For orders between £40 and £85, standard delivery is £9.95* and priority delivery is £14.95.
If you are ordering meat for a special event, we recommend selecting a delivery date at least one day before you need it, just to be safe.
*Subject to availability. During peak periods standard delivery slots may be full.
Click & Collect
We also offer a free click and collect service from our shop in Aldeburgh during opening hours. Simply opt to 'collect' when you checkout and choose your collection date from the calendar provided.
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