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Recommended by our reviewers

Launde Farm Foods

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Launde Farm Foods specialises in lamb raised on Launde Farm, which is located a stone’s throw from Launde Abbey in a surprisingly hilly section of land on the east Leicestershire/Rutland border.

Launde Farm Foods’ lamb is in demand. Husband and wife team Gwilym and Alex Owen sell directly to households (“just email us or give us a call,” says Alex) but also to some of the area’s best pubs and restaurants, including GFC recommended venues Hambleton Hall in Rutland, The Berkeley Arms in Wymondham, The Fox & Hounds in Exton, The Mad Turk in Stamford and many more besides.

So what makes their lamb so good? “A few things,” says Alex. “Firstly it’s the breed selections and the fact they eat just grass, not concentrates. Even when they come in for a couple of months in the winter they eat home-cut sileage. Launde Farm brings them on slowly rather than hurrying things, so the spring lamb starts coming through in July. Secondly the abattoir Launde Farm uses is just four miles away in Pickwell, so that reduces stress. Thirdly we hang our lamb for between seven and 14 days depending on customer preference.”

Launde Farm is run by Gwilym’s brother Gareth and his wife Hannah. They look after around 1,700 sheep – Aberfields crossed with Hill ewes mainly, plus a few Charollais-Suffolk-cross tups – who roam over hundreds of acres. Getting the grassland right is high priority so that the sheep are hardy, healthy and tasty.

With Launde Farm behind Launde Farm Foods’ lamb, it’s no surprise that the likes of Aaron Paterson, Hambleton Hall head chef, rates it so highly.

By Matt Wright, founder & editor-in-chief

Useful info
Launde Farm, Launde, Leicestershire, LE7 9XB
01572 490428

Customer reviews for Launde Farm Foods

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  1. Marion curry says:
    Good ethos and good meatI tried their mutton bought from Oakham farmers market and made a curry. The meat from 3-4 year old animals was lovely. I like to know that the animals are grass fed and treated humanely.
  2. Anna Forgaard says:

    I bought a leg for a roast and it was definitely different – beautifully coloured, succulent but most importantly it was deeply flavoured. Really delicious

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