Our lamb is Suffolk coming from farms in Cheshire and Lancashire. Depending on the season the lambs will be eating grass on the Cheshire plains, or heather on the Lancashire moors. Our lamb is outdoor reared, and free range, eating a natural diet. We mature our lamb on the bone for usually a week so that the meat develops the right amount of flavour, and it is lovely and tender.
Traditionally lamb is considered at its best in the spring, but we would argue that there is no season when lamb is not at its best. In the spring the lambs have a delicate flavour like a good veal calf, in the summer a slightly richer, earthy flavour, in the autum and winter months the lamb has rich,deep robust flavour, perfect for slow roasts, and braising.