Our animals graze on land with vast quantities of clover.
This provides a natural source of protein, which the animals convert into meat. The diet of the sheep and lambs therefore determines the tenderness and flavour of this meat.
The lambing season starts in February and runs until (presumably) April, ensuring that young lambs are born at regular intervals. The animals are active and have plenty of space. This also ensures that the animals remain in good health.
Lamb can be purchased periodically throughout the year. The packs consist of a leg of lamb, lamb chops or lamb crown, lamb shoulder, lamb navarin/stewing meat, or foreleg. Other combinations are, of course, also possible.
We recommend checking the website or sending an email to enquire when these are available.