Benji, Chippenham
Benji trained and worked as a vet before joining his father and brother Luke in a shared mission: to use livestock as a tool for regeneration. Now based in Chippenham, Benji mob grazes his native Devon Ruby cattle across diverse herbal leys, pastures rich in grasses and herbs, to build soil fertility and support biodiversity. This careful rotation enhances the arable side of the farm, where the family grows heritage milling grains for specialist bakers.
Filters
Pasture fed organic lamb shoulder
Versatile, forgiving deliciousness. Big, bold flavours on account of the marbled fat and the bone. Deeply satisfying whether slow roasted or barbec...
View full detailsPasture fed organic rolled loin of lamb
A classic roasting joint. Ideal for Sunday lunch. Consider cooking Roman style with anchovies, but mainly don’t overcook it.More about Benji.
Pasture fed organic rack of lamb
French trimmed for a proper show off feast. Sear, then stick in the oven (but not for too long). More about Benji
Pasture fed organic lamb chops
A British favourite, and such a brilliant mid week dinner. Cut from the loin, these chops are tender and packed with flavour. Sear, and then transf...
View full detailsPasture fed organic Barnsley chop
With disputed origins (Yorkshire or the Cotswolds…?), this double lamb chop - cut from the saddle with bone still in - is juicy and delicious. Work...
View full detailsPasture fed organic lamb cutlets
Individual portions from the end of the rack. Exquisitely soft meat, best served pink.More about Benji
Pasture fed organic pavé d’agneau
Tender, flavour packed lamb saddle. Carefully prepared and ready to roast. Best served pink, and with good company. More about Benji.