The lamb available at the moment is over a year old, so is larger and technically described as hoggett. It has excellent flavour, but should be cooked a little longer and slower than new season’s lamb.
Different farms lamb at different times of the year, so with recent warm winters, we have had an extended season of Spring lamb, where texture and taste work perfectly. Later on in the year, you get a more robust flavour and texture that suits eating in Autumn and Winter.
All our lamb comes from within the South Downs National Park where it feeds on the mixed herbs and grasses of the sloping Downs meadows. We source from individual farms where we can trace the quality, welfare and breeding to ensure the finest tasting local lamb.