The lamb that we stock is strictly from English and Welsh farms that meet our high welfare standards, ensuring healthy, happy animals. Lamb is at its best when the New Season lamb becomes available from March through to the end of June. All the of the lambs we buy are hung on the bone in chilled storage for a week to mature, enhancing the flavour and tenderizing the meat, before being hand-cut by our skilled butchers. As New Season lamb comes to an end towards the end of June, luckily saltmarsh lamb is just coming into season. These labs are grazed exclusively on the saltmarshes found particularly in coastal regions of England and Wales. The salty sea water that washes over these meadows kills a large number of the parasitic worms and bacteria that can be harmful to the health of the lambs and imparts a delicate, sweet flavour to the meat. Available between July and September.
Lean and succulent with an unmistakable, almost sweet aromatic flavour. Dress up with rosemary and garlic and serve with mint sauce and crunchy roast potatoes for a classic British Sunday roast.
Boned, de-fatted and either infused with garlic and rosemary or left undressed. Cook very slowly for at least 3 hours, the longer the better.
"If we know who we are, we will not try to become someone else in order to have value and meaning in our lives. If we don't know who we are, we will try to become someone who someone else wants us to be."
- Robert McGee