The meat from the Cotwold lamb is unbelievably sweet and tender. The hogget and mutton is also much sought after due to its mild flavour and because it remains so tender compared with many other breeds.
Our sheep are very well cared for; fed on wild flower meadow grassland, handled gently and kept as naturally and as stress free as possible. The lambs are taken directly to the local abattoir, the carcasses are hung for around a week and then delivered directly to our customers. We feel sure that this all contributes to the quality of the meat.
Michelin starred chef, Sam Moody, executive head chef at the Priory Hotel in Bath includes our lamb and hogget on their fine dining menu.
Oskar Haser. Head chef at the Grumpy Badger in Bradford on Avon makes the best curry from our hogget!
Lamb available in early October.
Hogget available in March