How visiting a Suffolk farm, changed how I shop for meat this winter.
Why does shopping locally really matter anyway?
Shopping locally isn’t just a lifestyle choice – it’s an investment in your community, your health and your environment. When you buy from local producers, growers and independent shops, more money stays within the local economy, helping small businesses thrive and keeping high streets alive. Research consistently shows that locally spent money circulates several times within the local area before leaving it, compared to money spent with large national or international chains.
But it goes beyond economics. Local food is often fresher, harvested closer to peak ripeness and reaches your plate faster. That usually means better flavour, higher nutrient density and less reliance on preservatives or excessive packaging. As a Registered Nutritionist, I am often working though food shopping with clients - everyone has their own preferences and tastes, its my role to help maximise nutrition with ease into busy lives.
What does ‘shopping sustainably’ actually mean?
Sustainable shopping is often misunderstood as being complicated or expensive. At its heart, it’s about making choices that reduce waste, energy use and unnecessary consumption.
In practical terms, sustainable shopping can mean:
Buying seasonal produce that grows well locally
Reducing food miles by choosing British or regional food
Fewer, more intentional trips to the shops
Planning meals to cut down on food waste
Supporting producers who farm with the land, not against it
When you shop sustainably, you often save time and energy too. A planned weekly shop using seasonal ingredients usually means fewer last‑minute trips, less impulse buying and more nourishing meals overall. Being intentional about food choices will naturally lead to more nourishing ingredients. Try making one or two choices and build those habits with each season.
Food miles, energy and the bigger picture
Food miles matter because transport has a real environmental cost. Many everyday foods travel thousands of miles before reaching our supermarkets, contributing to carbon emissions and cold‑chain energy use.
Choosing local food reduces this impact. While food miles aren’t the only sustainability factor that matters, they’re a meaningful place to start. Seasonal, locally grown food generally requires less artificial heating, storage and transportation – all of which adds up.
Why knowing where your food comes from is so important
Understanding where your food comes from reconnects you to what you’re eating. When you know the story behind your food – the farm, the farmer, the growing conditions – eating becomes more mindful and more meaningful.
This connection often changes how we cook, portion and value food. When we feel connected to our food, we tend to waste less, eat more seasonally, create food memories that we can savor and appreciate quality over quantity.
It’s also about trust. Knowing how food is grown, raised or produced helps you make informed choices around soil health, animal welfare and farming practices.
Food Provenance, from Midi Pyryness to Suffolk, naturally.
Food provenance is something I’ve advocated for over many years. I previously ran wellbeing retreats that were recognised in national press including The Guardian and The Telegraph. These retreats were built around local, seasonal nutrition and holistic wellbeing, focusing on the fundamental pillars of health: sleep and rest, movement, mindful eating and creativity.
Each day, guests were guided through talks and immersive experiences that built progressively across the retreat. We explored not just what we eat, but why it matters – physically, mentally and emotionally.
Across the four days, everything came together on my favourite day: market day.
Market day and a lasting memory
Market day took place in medieval St Antonin in the Midi‑Pyrénées – a place many may recognise as the setting for The Hundred‑Foot Journey staring Helen Mirron. Wandering through the stalls, meeting producers and seeing the abundance of seasonal food in one place was always a highlight. It was a close second to seeing our retreat guests being led by the produce, talking to food producers, hearing their story and preparing a 3 course meal without a recipe in sight. A pretty special experience for me and a meal I will never ever forget.
I was lucky enough to be in St Antonin at Christmas just gone, and walking through the food market still brings back extremely fond memories. It’s a reminder of what food can be when it’s local, seasonal and deeply connected to a place.
Since then, I now reside in beautiful Suffolk and was blown away by the variety and number of excellent local producers in this region. I mean, why go to the south of France when you have an abundance of fresh produce on your doorstep. So, I continue to practice the same philosophy locally and now focus my attention on bringing the same connection to local food producers here in Suffolk and I wanted to share a visit to a local farm with you. Here’s what happened when I met the very lovely Zain from Lavenham Brook Farm, in Lavenham.
Lavenham Brook Farm
This autumn, I had a very real reminder of why shopping locally matters when I came across Lavenham Brook Farm, just outside the village of Lavenham. Zain and his family were offering a made‑to‑order meat boxes of lamb, and with the colder months approaching, I decided to stock up – but more importantly, to visit the farm and learn about how they work.
I met Zain on the farm and was immediately struck by his warmth and passion for what they do. His family has been farming sheep for generations, with roots in Greece where lamb is deeply embedded in the cuisine – so naturally, I was already mentally planning recipes as we talked.
What stood out most was the care taken with both land and animals. Lavenham Brook Farm has adopted regenerative farming practices, keeping away from pesticides wherever possible. Last year they moved to a no‑till approach and are now planning to sow cover crops to further improve soil health. Their sheep graze beneath the vines in the vineyard, helping to manage long grass and weeds naturally while enriching the soil – a closed‑loop system that benefits everything.
The flock – 80 ewes and their lambs – graze a diverse range of landscapes: water meadows, herbal leys and vineyard pastures through the winter. This varied diet has been shown to produce meat that is naturally higher in Omega‑3 fatty acids, alongside key nutrients such as vitamin B12 and selenium. Unsurprisingly, it also tastes exceptional. Really unlike any other lamb I have ever tasted.
Zain explained how their meat boxes work and why they’re such a powerful way to support local food systems. Everything is done to order, meaning no waste and no unnecessary surplus.
I have to say I was a little hesitant about a freezer drawer full of lamb, but actually it means I have overall bought less meat from traditional supermarkets and prepared dishes that take time and benefit us for multiple meals – it’s perfect for slow winter roasts, quick mid‑week chops, my favorite - lamb cutlets and batch cooking moussaka. And if you want your lamb butchered in a specific way, the butcher who works with the farm will usually accommodate that too.
What I loved most was their openness. Customers are actively welcomed to the farm to see where their food comes from – a level of transparency that should be available throughout the whole food chain. Go and see for yourself. They’re even looking to recruit volunteers next year to help harvest their grapes (which is great fun!), offering hands-on work that’s as good for body and mind as it is for the farm. You might even take something refreshing home.
Beyond lamb, the farm also raises Native Red Poll cattle, a traditional Suffolk breed known for its calm temperament and slow growth. Their grass‑fed beef is available through Lavenham Butchers, and their beehives are cared for by a local family business, Suffolk Apiaries, reinforcing just how interconnected a truly local food system can be.
I’ve put together some recipes of the meals I have prepared so far using Lavenham Brook Farm lamb, which can be found at the bottom of this blog post. Do let me know if you try any of them and tag me on Instagram @seasonalnutrionist.
If you’d like your own meat box to see you through the winter months, the cost is just £115 and you will receive:
1 leg in half
1 shoulder in half
Loin chops
Rack of lamb
Mince
Get in touch with Zain directly via the website to order your own box.
Bringing it back home
Shopping locally and sustainably doesn’t require perfection. It starts with curiosity: asking where your food comes from, choosing seasonal produce where you can, and supporting the people producing food close to home.
These small, intentional choices add up – for your health, your community and the planet.
Let me know your thoughts in the comments below or get in touch via email.
Best wishes,
Fiona
What to Cook with Your Lamb Box This Winter
A lamb box is the perfect way to stock your freezer with high-quality local meat, ready to transform into nourishing, winter-ready meals. For those of you that know me already, you will know that my style of cooking is always simple, low fuss, homely, rustic and nutritious. Eight weeks after my delivery, I am only half way through, so here are recipes of what I have used so far, with simple, practical recipes for each.
Half a Leg of Lamb
Serves 6
Ingredients
1/2 leg of lamb
4 garlic cloves, sliced
2 tbsp olive oil
2 tsp dried rosemary
Salt and pepper
Method
Preheat oven to 160°C. Score the lamb fat and insert slivers of garlic.
Rub with olive oil, rosemary, salt, and pepper.
Roast for 1.5–2 hours, until tender.
Rest for 30 minutes before carving.
Serve with roasted seasonal vegetables or mashed potatoes.
Tip: Leftovers are perfect for wraps, soups, or shredded in a lamb ragù (see below)
Half a Shoulder of Lamb with Flatbreads & Greek Salad
Serves 6
Ingredients
1/2 shoulder of lamb
4 garlic cloves, crushed
Zest and juice of 1 lemon
2 tsp dried oregano or marjoram
A good quality olive oil, salt, pepper
Greek Salad:
4 tomatoes, chopped
1 cucumber, chopped into cubes
1 red onion, thinly sliced
100g feta, cubed
10–12 olives, rinsed of any brine
2 tbsp olive oil
1 tbsp red wine vinegar
Method
Preheat oven to 160°C. Rub lamb with garlic, lemon zest and juice, oregano, olive oil, salt, and pepper.
Cover and slow roast for 4–5 hours until falling apart.
Serve with warmed flatbreads and a fresh Greek salad.
Tip: Leftover shoulder is perfect for lamb ragù or sandwiches.
Loin Chops with New Potatoes & Green Beans
Serves 4
Ingredients
4 lamb loin chops
750g new potatoes
200g green beans
Zest of 1 lemon
Olive oil, salt, pepper
Method
Boil new potatoes in salted water until tender. Drain and toss with olive oil and lemon zest.
Blanch green beans for 3 minutes and refresh in cold water.
Season lamb chops with salt and pepper. Pan-fry or grill for 3–4 minutes per side.
Serve chops with potatoes and green beans.
Rack of Lamb with Mashed Potato
Serves 4
Ingredients
1 rack of lamb
2 garlic cloves, crushed
1 tsp dried rosemary
1kg potatoes
50g butter
Splash of milk or cream
Olive oil, salt, pepper
Method
Preheat oven to 200°C. Rub lamb with garlic, rosemary, olive oil, salt, and pepper.
Roast for 20–25 minutes for medium-rare. Rest for 10 minutes before carving.
Boil potatoes until soft, mash with butter and milk, season to taste.
Serve slices of lamb over mashed potato with the pan juices.
Lamb Mince: Moussaka
Serves 6
Ingredients
750g lamb mince
2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, crushed
2 tsp cinnamon
1 tsp cumin
1 tsp dried oregano
2 tbsp tomato purée
400g tin chopped tomatoes
2 large aubergines, sliced lengthways
Olive oil for roasting
Béchamel:
60g butter
60g plain flour
750ml milk
60g grated cheese (Parmesan or Kefalotyri)
1 egg
Nutmeg
Method
Salt aubergine slices, rest 20 minutes, pat dry, brush with oil, roast at 200°C for 20–25 minutes.
Brown lamb in olive oil. Remove, soften onion in the same pan. Add garlic and spices. Return lamb, add tomato purée and tomatoes. Simmer 30–40 minutes.
Make béchamel: melt butter, stir in flour, gradually whisk in milk until thick. Add seasoning, cheese, nutmeg, and egg.
Layer aubergine and lamb in a baking dish, top with béchamel.
Bake at 180°C for 45 minutes until golden. Rest 20 minutes before serving.
Why a Lamb Box Works for Winter
From slow-cooked shoulder to quick loin chops, a lamb box makes meal planning effortless. Every cut has its place: roasts for cosy dinners, chops for fast weeknight meals, and mince for layered comfort dishes. The best part? Nothing goes to waste, and every meal tastes better knowing it comes from a local, sustainably raised source.