LAMB

Our free-range lamb is sourced from the grassy fields in the west of England, specifically Dorset and Cornwall, but also from the Scottish hillsides depending on the time of year. We also regularly stock Salt marsh lamb when in season and occasionally the rarer Jacob lamb when available.

For traditional roasts, we offer legs and shoulders, both of which can be boned and rolled for ease of carving. We also offer the full range of chops, cutlets, shanks and stewing lamb. For something a little more fancy, you might want to try a rack of lamb, either super-trimmed or french-trimmed, or a rolled saddle or noissette.