Moroccan Lamb Rump Steaks

Along with the lamb from our own farm here on the edge of Dartmoor National Park, we use a selection of small, local sheep farms that work solely with Eversfield Organic. We have a mixed flock of Poll Dorset, North Country Mules and Texel rams. This makes a hardy bunch able to take whatever weather Dartmoor throws at them. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. Our lamb is all grass fed so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly-soft roasting joints, succulent centre-pieces and tender, quick cooking steaks.

• Traditional Organic Grass Fed Lamb (93%)
• Moroccan Rub (7%)
• (Spices (Paprika, Cumin, Ginger, Black Pepper, Nutmeg, Mace, Coriander, Pimento, Cayenne)
• Tomato powder
• Garlic powder
• Onion powder
• Maize starch
• Sea salt
• Yeast extract
• Spearmint