Treat yourself with local meat!
Alde Valley LambTM is the brand name for the home-bred and home-reared lamb raised exclusively at White House Farm in Great Glemham - also the home of the Alde Valley Food Adventures. If you are near Great Glenham or visiting The Crown Inn for lunch (recently awarded an AA rosette for its menus) why not include a visit to the farm as part of your day out in the beautiful Alde Valley?Summer Farm Open Days
2pm - 6pm each Tuesday and Saturday in AugustWoodland Nature Walk. , Free Parking and a farmyard Exhibition of paintings by Tessa Newcomb and Jason Gathorne-Hardy – something for all the family (no dogs please) T. 07789 857818
We aim to produce local seasonal lamb with exceptional taste and flavour using a local supply chain, including Lamberts abattoir at Bungay and Bramfield Meats near Darsham. New Season Alde Valley Lamb™ is available exclusively at a small number of selected outlets in Suffolk: Fresh joints from May through to September at Salters Family Butchers (T. 01728 454052) in Aldeburgh; delicious home prepared meals of Alde Valley Lamb from Lawsons in Aldeburgh (T. 01728 454052); frozen packs and joints of traditionally hung and jointed lamb
all year round from the farm T.07789 857818 / riveralde@btinternet.com. You can also try Alde Valley lamb on menus at The Swan Hotel in Southwold, The Galley in Woodbridge and The Crown Inn at Great Glemham. When you see our lamb we want you to know where it comes from, how it was reared and how it reached your plate. We also hope you enjoy it and look forward to welcoming you to the farm.
When it comes to cooking New Season Alde Valley Lamb™, prime cuts such as rack of loin or leg on the bone offer excellent summertime eating. Whilst these can be deliciously tender and full of flavour, we also recommend being more adventurous! Ask Salters Family Butchers, Lawsons or staff at The Crown Inn for some advice about other Alde Valley Lamb cuts – or try some specifically prepared Alde Valley Lamb dishes and ready-to-cook meals at Lawsons, just across the High Street.
Alde Valley Lamb™ Recipes
At White House Farm we are lucky to live in one of the most beautiful parts of inland rural Suffolk. As at Dedham Vale, livestock have been an important part of the river valley landscape for many centuries, helping to keep water meadows and historic pastures grazed and productive. To find out more about the importance of farming and livestock in the British countryside, visit www.countryliving.co.uk When it comes to cooking New Season Alde Valley Lamb™, prime cuts such as rack of loin or leg on the bone offer excellent summertime eating. Whilst these can be deliciously tender and full of flavour, we also recommend being more adventurous! Ask Salters Family Butchers, Lawsons or staff at The Crown Inn for some advice about other Alde Valley Lamb cuts – or try some specifically prepared Alde Valley Lamb dishes and ready-to-cook meals at Lawsons, just across the High Street. Alde Valley Lamb Burgers – this is one of our favourites. Use minced shoulder and breast meat. Place in a large bowl and mix by hand with coarse chopped onion, coarse ground black pepper, sea salt, chopped rosemary and Friday Street / Maple Farm free range egg yolk. If in season, add wild garlic or a pinch of chives to taste. Shape by hand into thick 2 ½ to 3 inch wide patties and fry in deep, hot vegetable oil. Serve in a bap with Peak Hill Farm salad and Mary Belle yoghurt with a relish of your choice.
Slow Roast Shoulder – worth waiting for! Roast shoulder is usually considered an Autumn or Winter dish. But try it this way..take a whole shoulder on the bone and baste with rosemary / olive oil / sea salt and pepper. Place in a shallow ceramic of metal dish. Add finely chopped thyme, oregano and apricot, then cover in foil and bake slowly at low heat for 3 - 4 hours, removing the foil after 2 ½ to 3 hours. Once fully cooked, shred the meat off the bone, adding chopped mint, chives, apricot and a drizzle of lemon juice. Serve hot or cold, as part of a Summer Feast.
For more recipes, email us here or for a wonderful selection of contemporary and Mediterranean recipes, look in Cook by Thomasina Miers and Casa Moro – The Second Cookbook by Sam Clark and Sam Clark. If you want to get going with some of your own New Season Alde Valley Lamb™ for the summer season, why not drop in at the Farm on one of the Summer Open Days (2-6pm Tuesdays and Saturdays in August – White House Farm, Sweffling Road, Great Glemham M. 07789857871)
Slow Roast Shoulder – worth waiting for! Roast shoulder is usually considered an Autumn or Winter dish. But try it this way..take a whole shoulder on the bone and baste with rosemary / olive oil / sea salt and pepper. Place in a shallow ceramic of metal dish. Add finely chopped thyme, oregano and apricot, then cover in foil and bake slowly at low heat for 3 - 4 hours, removing the foil after 2 ½ to 3 hours. Once fully cooked, shred the meat off the bone, adding chopped mint, chives, apricot and a drizzle of lemon juice. Serve hot or cold, as part of a Summer Feast.
For more recipes, email us here or for a wonderful selection of contemporary and Mediterranean recipes, look in Cook by Thomasina Miers and Casa Moro – The Second Cookbook by Sam Clark and Sam Clark. If you want to get going with some of your own New Season Alde Valley Lamb™ for the summer season, why not drop in at the Farm on one of the Summer Open Days (2-6pm Tuesdays and Saturdays in August – White House Farm, Sweffling Road, Great Glemham M. 07789857871)