English Lamb
All our lamb is sourced for that little higher fat content than you are unlikely to find in supermarket Lamb. You may be asking why? But, this adds a richness of flavour that helps to tenderise the meat, which then dissolves away from the meat during cooking. It is a bit like a naturally built in stock cube.
The lambs are all Berkshire Down Early Lamb produced at Warborough Farm, Letcombe Regis, Oxfordshire by Tony Good and Andrew Barber. They are winter housed in doors to protect from the elements, and then graze on the herb rich, pesticide free pastures for the rest of the year. They all arrive with their own documentation and confirmation that they have been reared on a grassland farm.
Our meat is very different from the average. The meat has a deep red colour, laced with the whiter marbling of the fat. Its taste though, is testament to all the hard work and dedication from those involved in the breeding and farming of the animals.
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