Additional Information
Pack Size: One rack per pack
Pack Weight: 1.6–1.9kg
Cooking Suggestions: Ideal for BBQ smoking, oven roasting, or grilling
Histamine: Low histamine, produced, packed, and frozen within 24–48 hours
Delivery: Home delivery or collection available
Shipped Frozen: Vacuum sealed in recyclable, freezer-friendly packaging
Wholesale: Available per kilo or by the box for local or national delivery
Recipe: Lamb & Mint Burgers with Feta and Red Onion Relish
Ingredients (serves 4)
• 4 lamb and mint burgers
• 1 tablespoon olive oil
• 4 burger buns, toasted
• 100g feta cheese, crumbled
• 1 red onion, finely sliced
• 1 tablespoon balsamic vinegar
• 1 teaspoon brown sugar
• 2 tablespoons mayonnaise or tzatziki
• Handful of rocket or mixed salad leaves
Method
Heat the olive oil in a pan or on a barbecue and cook the lamb and mint burgers for five to six minutes on each side, or until browned and cooked through.
Meanwhile, cook the red onion in a small pan for five minutes until soft. Add the balsamic vinegar and sugar, then cook for another two to three minutes until sticky and caramelised.
To assemble, spread mayonnaise or tzatziki on each toasted bun, top with a burger, a spoonful of the onion relish, crumbled feta, and a few salad leaves.
Serve warm with chips or a fresh Greek-style salad — a juicy, aromatic burger that balances savoury lamb with the brightness of mint and the creaminess of feta.
