Our lamb is supplied by close friends and local famers Simon and Sarah.

 

They have a small flock of sheep, which includes Kerry Hills, Oxfords and Cheviots. Their breeding ewes spend the majority of the year outside grazing in their pastures. In order to keep an eye on them during lambing season, they come inside in the Spring. Once they have lambed, they are then put back outside, allowing both the ewes and the lambs to benefit from the freshly grown grass.

​

We work closely with Simon and Sarah to keep track on the growth of the lambs. The meat is then hung and butchered on our farm. 

​

We sell lamb frozen all year round or you can pre order our fresh meat.