From our grass-fed Hebridean and Southdown breed sheep. The quality of our lamb reflects the diets our flocks enjoy, grazing year-round on the wild grasses, flowers and herbs that make up the ancient pastures of our farm in the Sussex Low Weald which gives the meat it’s rich, succulent taste. These traditional breeds are grown slowly until they reach maturity naturally giving our lamb and hogget a full, rich and sweet depth of flavour without being overly fatty.
We hang all our lamb on the bone for three weeks to fully develop its flavour. Meticulously trimmed by our expert butchers, the lean meat has a rich depth of flavour like nothing else and is the perfect traditional British lamb for Sunday roasts and special occasions.