Seasonal Lamb

EARLY MAY SPRING LAMB

Spring lamb is one of the most anticipated seasonal meats, arriving in early May when lambs are still young and naturally tender. The flavour is lighter and more delicate than later-season lamb, making it ideal for those who prefer a softer, more subtle taste.

The texture is particularly fine, with a natural tenderness that requires minimal preparation. Simple cooking methods such as roasting with herbs or quick grilling allow the quality of the meat to speak for itself. Spring lamb is perfect for relaxed family meals or more refined seasonal dishes, offering a clean and fresh profile that pairs well with vegetables and light accompaniments.

"Light, delicate flavour"

"Exceptionally tender"

SALT MARSH LAMB

Salt marsh lamb is a true seasonal highlight, arriving from early June and prized for its distinctive depth of flavour. Reared on coastal salt marshes, these lambs graze on a natural diet of grasses, herbs, and salt-tolerant plants such as samphire. This unique environment gives the meat its characteristic taste.

The result is a richer, slightly sweet flavour with subtle mineral notes, often described as naturally seasoned. The texture remains tender but with a slightly firmer bite than spring lamb, making it particularly well suited to roasting and more robust cooking methods.

Because of the way the lambs are reared, often outdoors and in natural conditions, the quality is consistently high. The combination of fresh sea air, natural grazing, and traditional farming methods produces a product that stands out for both flavour and character.