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Gerard's choice
Essentials

Lamb, Apricot and Rosemary Burgers

5.0
Lamb, Apricot and Rosemary Burgers
Lamb, Apricot and Rosemary Burgers
Lamb, Apricot and Rosemary Burgers
Gerard King

Gerard's Suggestion

"Very tasty in a ciabatta. I suggest adding a little harissa to some mayonnaise for a simple burger relish, plus some sharp, tangy kraut or pickles."

Lamb, Apricot and Rosemary Burgers

5.0
free-range
Made by us
Local Suffolk farm

A fragrant lamb burger with a fruity twist - brings lovely flavour to a simple supper

£11.00
(0 in basket)
Shipping calculated at checkout.

Why you will love our Lamb, Apricot and Rosemary Burgers...

  • Hand made by us in the shop 
  • Best free-range, pasture-fed local lamb
  • Perfect for a flavourful and easy supper 

We take great care over the grass-fed lamb mince we use in our lamb burger. Made from our dry-aged lamb shoulder and lamb belly, it's coarsely minced to make sure the meat to fat ratio is just right, creating mince that's full of flavour with a sound texture. We then mix with a blend of fresh herbs and spices, and add a little chopped apricot for the fruity twist that works so well with lamb.

These burgers are so useful. Have them in a bap or ciabatta, or pan-fry them for a simple supper with rice or couscous. They have enough flavour to hold a meal on their own, so are a great staple for the freezer. 

Our heritage-breed lambs have been exclusively grazed on the wild flowers and grasses of the varied meadows in this quiet corner of Suffolk, which makes them rich in flavour and very tender. They are slow-grown by one of our cohort of enlightened sheep farmers who care deeply about animal welfare and husbandry. And because we are a whole-carcass butcher we can choose the lambs we'd like from our farmer and thereby ensure the best fat to meat ratio. 

Gerard King

Gerard's Suggestion

"Very tasty in a ciabatta. I suggest adding a little harissa to some mayonnaise for a simple burger relish, plus some sharp, tangy kraut or pickles."

Want to know more?

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.

What our customers say