• swaledale lamb merguez sausages sizzling on the bbq
  • 6 cooked lamb merguez sausages served on a chickpea salad as a simple lunch
  • swaledale lamb merguez sausages just out of the fridge and ready to be cooked
  • lamb merguez sausages served with pittas and Greek yoghurt with a mint twist
  • swaledale lamb merguez sausages almost cooked on the bbq and ready to be served

Lamb Merguez Sausages

In stock


6 sausages in each 480g pack (approx.)

Select pack quantity

We currently have 146 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

Winner of 2 Stars Great Taste Awards 2021

Hands-down a bestseller, our Lamb Merguez Sausage recipe has been refined over the years and is much loved by our restaurant community.

Native, heritage breed lamb shoulder coarsely ground and seasoned with our house blend of freshly ground spices, fresh chillies, fresh garlic and fresh coriander.

Delicious grilled on the barbecue. Serve with flatbreads or a soft baguette, a sweet and tangy citrus slaw, cooling cucumber and mint yoghurt dip or garlic mayonnaise and watercress. A spicy breakfast twist with fried eggs or sausage lengths chopped into a Moroccan tagine.

The possibilities are many as Henry Harris, chef and beverage director at Wright Brother, shares:
The Harris family favourite is Swaledale’s Lamb Merguez Sausages grilled on the barbecue and served in a split baguette that has been slathered with aïoli along with a handful of roquette leaves - deliciously complex in its simplicity.

I was introduced to Lamb Merguez in Paris on a market trip as a trucker's snack where pommes frites were added. At 4am with a cold beer it was memorable. Make chips and do the same or long thin roast potatoes work very nicely too.

The warm spiciness and meat juices that cooking these sausages delivers makes them a joy to us. Being chipolata in size they don’t take too long to cook - briskly in a heavy frying pan is excellent or on a ridged cast iron grill. Outdoors on a BBQ but watch the flames as the juices contain some fat which can make for a dramatic production!

Rolled into a flatbread with feta, red onion, fresh parsley and mint salad and some Greek yoghurt seasoned with fresh mint and a little harissa. Grilled lightly and cut into short lengths and added to a slow-braised shoulder of lamb. Grill them and serve alongside a butterflied leg of lamb to feed more people! Grill lamb sausages and cut into short lengths and serve as a companion to oysters, a bite of hot sausage washed down with a briny oyster or vice versa.

Take equal quantities of Lamb Merguez and The Cumberland Sausage - skin and mix them together and use to make sausage rolls.


Lamb shoulder and breast (76%), spring water, rice flour, fresh white onion, fresh red chilli, fresh coriander leaf, coarse sea salt, fresh garlic, ground caraway seed, ground paprika, ground coriander seed, ground cumin seed, chilli powder, ground black pepper, ground cinnamon stick, ground fennel seed, preservative (sulphur dioxide).

*Filled into 100% natural casings.

*This product is naturally free-from gluten.

Allergy advice
For allergens see ingredients in bold.

Customer reviews