Sheep farming has shaped the beautiful Devon landscapes we love. For generations we have worked with a vibrant community of the best Devon farmers; from Ben Mortimore, who farms his flock of Poll Dorset’s just across the River Exe at Powderham; a unique, early-lambing breed that are beautifully suited to the mild and sheltered micro-climate of the Exe Estuary and gives us some of the earliest succulent and tender Spring Lamb in the country. To Robert Darke, who farms his flock down on the river in Dartmouth and is well known as one of the top sheep breeders in the country.
At the moment, all our lamb is Spring Lamb; this season usually runs from February to August. Once Spring Lambs are weaned of their mothers, they are then known as hogget; this season usually runs from September to January.
We hang our lamb in whole carcass form for 5 - 14 days depending on the season and breed. By closely monitoring and changing the hanging times, our Master Butchers are able to ensure the best flavour and textures; meaning you can discover the incredible taste that each season has to offer.
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