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Owton’s Top Tips!
Our Lamb and Mint Burgers (4 x 170g) are a firm favourite, combining juicy lamb with a fresh hint of mint for a flavour pairing that always delivers.
Grill, pan-fry or barbecue over medium heat for 4 to 5 minutes per side, or until the internal temperature reaches 70°C and the juices run clear. Let them rest briefly before serving to keep them tender.
Serve in toasted buns with tzatziki, red onion and crisp salad, or skip the bun and plate up with couscous and roasted veg for something lighter.
Keep chilled and use within 2 to 3 days, or freeze on arrival if you’re planning ahead. Packed with flavour and easy to cook, they’re a go-to choice for midweek meals or weekend BBQs.
Lamb and mint burgers offer a richer, slightly sweeter flavour than beef burgers, with the mint adding a refreshing twist. It’s a classic combination that gives these burgers a uniquely British character and a juicy, savoury taste.
Cook on a preheated grill, BBQ, or frying pan over medium heat for 5–6 minutes per side, or until cooked through and piping hot in the centre. Avoid pressing down on the burgers while cooking to retain moisture.
Yes, these burgers can be frozen either before or after cooking. If freezing raw, use within 3 months and defrost thoroughly in the fridge before cooking. Once cooked, they can also be frozen and reheated for convenience.
Complement their flavour with toppings like tzatziki, grilled halloumi, red onion, rocket, or a slice of tomato. Serve in a brioche or seeded bun for a satisfying and memorable meal.
Wondering What To Do With Lamb & Mint Burgers?
About The Cut
Gammon Joint
We can tell you that leg ham is one of the finest and most traditional cuts, taken from the hind leg of the pig. Known for its lean yet flavourful profile, leg ham is typically cured and sometimes smoked, giving it a distinct, savoury taste.
Owton’s Top Tips!
If you’re after a classic joint that’s packed with flavour and perfect for feeding a crowd, our 2.4kg gammon joint is just the job. Hand-prepared by our expert butchers and sourced from trusted, British pig farms, it’s ideal for roasting or boiling, depending on how you like it. For best results, soak overnight if you prefer a milder flavour, then cook low and slow until piping hot all the way through.
Delicious served hot with roast potatoes and greens or sliced cold for sandwiches and salads, this joint is a brilliant all-rounder; (we’d recommend finishing with a honey and mustard glaze for a golden, sticky crust that takes it to the next level!). Keep in the fridge for up to 3 days or freeze on arrival if you’re saving it for a special occasion. Still unsure about our gammon? We supply over 1,000 pubs, restaurants and hotels across the South – so you may have already enjoyed it without even realising.
You can roast or boil the joint depending on your preference. For a tender result and rich flavour, cook it slowly at a low temperature. Many customers finish it with a honey and mustard glaze for a sticky, golden crust.
Soaking is optional but recommended if you prefer a milder, less salty flavour. Simply place the joint in cold water overnight in the fridge, then drain and cook as normal the next day.
This joint comfortably serves around 10 to 12 people, making it ideal for family dinners, Sunday roasts, or buffets. It’s also great for slicing up cold for sandwiches or meal prep through the week.
Yes. We recommend freezing the joint on the day of delivery if you don’t plan to cook it immediately. Once cooked, leftovers can be kept in the fridge for up to 3 days.
Wondering What To Do With A Gammon Joint?
