Among our selection of lamb is meat from snowy French mountain ranges, the succulent-sweet Salt Marsh, and milk-fed lamb from the Pyrenees.
Lamb is the only British-reared meat that can be at the mercy of the seasons and its spring lamb is undoubtedly one of the greatest triumphs of the U.K.'s agriculture. There is simply no beating organic lamb reared outdoors, with a healthy and natural diet, but for us, the seasons are the main factor.
Stunning British lamb is usually available from June through to March, and New Zealand's delicious offerings help fill that gap, with particularly good lamb over the Easter period. Despite being on opposite sides of the world, there is a simultaneous growth in farms practicing excellent animal husbandry and promoting a wholesome ethos of provenance, sustainability, and respect for the animals. We'll leave the choice of which to go for up to you!
Our favourite spring lamb in France, this delicious and tender milk lamb or 'agneau de lait', meaning it is fed exclusively on milk, from the Pyrenees.
From the rocky craigs and lush green pastures comes a true gastronomic delight in the form of a beautiful pink meat: lamb from the acclaimed town and countryside of Sisteron
Available on order and according to the seasons.