LAMB
"The best lamb in the world" - John Terode, Celebrity Chef and Restaurateur
"The lamb is spoon tender, succulent, sweet - what more can I say" - Tamasin Day-Lewis, Daily Telegraph weekend cook

Our own Exmoor lambs are born in the Spring, and by mid-summer the first of them are ready for Market. The season continues through to January, and to supplement their grass diet the later lambs are fed a little rolled barley and kale.

Isobel with some of our lamb cuts

Our prime Exmoor lambs at 6 months old

All of our Exmoor lambs are hung for a minimum of 10 days, allowing the meat to develop a fantastic flavour and texture. They are then butchered into a variety of cuts by our Master Butcher, before being delivered fresh to your door.

The New seasons spring lambs are born in December/January and are ready from late March onwards.  They are reared to the same standards in the lowland areas by farming friends of ours in the Taunton and Credition Vales.  These lambs are slightly more expensive than our Exmoor lambs due in part to their relative scarcity, and the slightly higher cost of production (most of them have had rolled barley to supplement their milk and grass diet).  

One of the questions that people frequently ask us is why they should consider buying our lamb and what makes it so special... click here to see how we answer.  

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