Freezer meals, slow cooks, and big batch ideas for whole animal eating
We’ve just stocked the freezer with a generous supply of locally sourced organic lamb from a nearby farm.
When you buy in bulk — whether it’s half, a whole, or multiple lambs — you get access to beautiful cuts at better value, full traceability, and the satisfaction of cooking nose-to-tail.
But what do you actually do with that much lamb?
Here’s how we’re making the most of it: from freezer-friendly meals to nourishing stews and slow roasts that bring out the best in every cut.
🥩 What You Might Have in Bulk
- Forequarter chops
- Neck chops
- Shanks
- Ribs and riblets
- Legs (whole or half)
- Shoulder roasts
- Lamb mince
- Sausages (if processed)
- Bones (perfect for broth and stock)
🍝 What to Cook First (Fresh Cuts)
Start with the fresh cuts that don’t freeze quite as well. These are perfect for early winter comfort food:
- Lamb Chop Ragu – slow-cooked bone-in chops in a tomato-rich sauce
- Lamb Chop Moussaka – layered with grilled aubergine and creamy béchamel
- Slow Roast Lamb Shoulder – with garden veg and herbs
- Mongolian Lamb – sticky stir fry using thin slices of leg or rump
- Lamb + Hummus – tender meat with garlic and herbs over warm hummus
- Lamb Tagine – warming and aromatic with chickpeas and dried fruit
👉 See full recipes on the blog
❄️ What to Freeze & Batch Cook
Make the most of your bulk lamb with clever batch prep:
- Lamb Mince
- Koftas (freeze raw or cooked)
- Shepherd’s pie base
- Herb and garlic meatballs
- Lamb Sausages
- Slice into tray bakes and stews
- Harissa sausage rolls (freeze before baking)
- Stewing Cuts
- Freeze in 500g bags for ragu, curry or tagine
- Label with cut, weight and dish ideas
- Bones for Broth
- Roast first for flavour
- Simmer with veg scraps for gut-healing broth
- Freeze in jars, cubes or flat bags
📦 Freezer Organisation Tips
When you’re storing a large amount of lamb, planning ahead saves stress:
- Label everything clearly with cut, weight, date, and cooking suggestions
- Vacuum seal or double-wrap to prevent freezer burn
- Freeze in portion sizes (500g–1kg) for easier meal planning
- Use a whiteboard or inventory sheet to track what’s inside
- Group by type: mince, stewing cuts, roasts, bones
🧾 What I’m Cooking This Month
Here’s what we’re cooking and freezing from our locally sourced lamb:
✅ Lamb Ragu – batch-cooked and frozen in meal-size containers
✅ Harissa sausage rolls – ready to bake from frozen
✅ Tagine kits – pre-chopped, seasoned and bagged with chickpeas
✅ Kofta skewers – frozen raw for a quick weeknight grill
✅ Lamb bone broth – in jars and ice cubes for cooking
Why I Love Buying Bulk Organic Lamb
It’s affordable, sustainable, and supports local farmers — all while filling your freezer with real, nutrient-rich food.
If you’ve just stocked up, this is your invitation to get creative with lesser-used cuts and cook more from scratch this winter.
💻 See all lamb recipes
🥣 Learn how to make lamb bone broth