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WELL HUNG MEAT
All our lamb is hung for a minimum of 8 days to allow the meat to mature before being jointed, weighed and bagged (not vac packed!) by a local master butcher.
TRADITIONAL TASTE
Many people agree lamb from traditional breeds raised on species rich grassland is the best they have ever tasted. Our customers certainly think so. A good amount of fat and marbling is crucial to the taste.
HEALTH BENEFITS
Research has now shown that meat from slower growing animals which graze on species rich grass is higher in healthy Omega 3’s than meat from intensively reared animals.
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