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Delivering Local Lamb
With Owton’s range of lamb products, from cutlets to half whole lamb, preparing a succulent roast or hearty stew is simple. Our premium lamb joints, including leg of lamb and lamb shoulder, offer versatility for any recipe. Enjoy the rich, savoury flavours of locally sourced lamb, perfect for any occasion!
Owton’s delivers across England, Scotland and Wales, using our own refrigerated vans for local areas and DPD for nationwide orders. With next-day delivery available (subject to availability) and chilled packaging as standard, there’s never been a better time to order your lamb online.
Lamb to Suit Every Occasion
You may have already eaten Owton’s lamb in a restaurant, pub or hotel near you (we supply over 1000 trade customers with their meat), so why not take that flavour into your own home?
The Owton family have a rich history of offering award winning meat products across the south, and we aren’t stopping soon! Want to learn more about where our lamb comes from? Click the button below or get in touch with a member of our team.
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Frequently Asked Questions
Below, you’ll find cooking advice, recommendations on what goes well with our lamb and much more. For information about ordering, delivery and more about our products, please see our dedicated FAQs page.
Yes, we offer larger cuts and whole joints if you’re planning a big meal or stocking up the freezer – our half whole lamb is great for those who want a variety of cuts, everything from roasting joints to chops. Or, you can add multiple quantities of the cut you want to your cart!
A leg of lamb is perfect for a classic roast! Start by seasoning it generously with olive oil, salt, pepper, and fresh rosemary. Roast at 180°C for about 25 minutes per 500g, then rest for 15 minutes before carving (for specific weights, see our roasting calculator). For extra flavour, make small cuts and stuff with slivers of garlic and rosemary sprigs.
It’s all about quality and traceability. Our lamb is reared right here in Hampshire, so it’s fresher, more flavourful and comes from farms we know and trust. You’ll taste the difference – our lamb has a naturally sweet, hearty flavour that you just don’t get with imported meat. Plus, supporting local farmers helps keep traditional British butchery alive.
The secret to juicy lamb is not rushing it. Bring your cut to room temperature before cooking, season well, and cook it over a medium heat rather than blasting it too hot. Resting is key, so once it’s cooked, cover the lamb loosely with foil and let it rest for at least 10 minutes. This helps the juices redistribute, keeping the meat tender and full of flavour.
For a proper roast that’s full of flavour, keep it simple and classic. Rub your joint with olive oil, plenty of salt, cracked black pepper, and a good handful of fresh rosemary or thyme. Garlic works brilliantly too, just tuck a few cloves into the cuts of the meat. For something different, try a spiced rub with cumin, coriander and a drizzle of honey.