Exmoor Lamb

Our lamb is a native breed of Exmoor. It is grown slowly to natural maturity, thus ensuring rich flavour and great tenderness.

Reared in summer on clover rich pasture and in winter on root crops, our ewes are brought into lambing sheds and fed hay and ewe nuts 6 weeks prior to lambing.

After taking the lambs to the local abattoir, the meat is traditionally hung to ensure maximum tenderness. It is then scrupulously trimmed and butchered.

We provide lamb from July to March.