Lamb Mergeuz is a small but oh so mighty sausage.
Since the late twentieth century, Lamb Merguez has been popular in France and England due to the Moroccan & Algerian populations and influences.
Our Mergeuz contains Rose Harrisa, Paprika, and many other delicious spices. Perfect on the barbecue served with flatbreads and maybe a bit of yoghurt for those who like a little less heat.
Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. After that, we age our lamb on the bone for 7-14 days to create a wonderful texture.
Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.
500-550g per packet
Allergen information – Contains No Allergens
Our Recommended Cooking Instructions:
- Firstly, bring the Lamb Mergeuz to room temperature
- Fry or grill or cook on the barbecue.
- Turn the Merguez till it has gained plenty of colour and flavour and continue to cook for 10-15 minute.
- Check the Merguez is fully cooked through.
- Most importantly, enjoy.
Try next…Our incredible Lamb Arrosticini
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