Sheep roaming the high pastures of the Yorkshire Dales are a familiar site - shepherds have kept watch over their flocks in The Dales for generations.
Our farmers and smallholders work in harmony with the seasons and select breeds accordingly - the conditions are ideal for hardy breeds that thrive on the lush grasses, wildflowers and herbs that are abundant in The Dales - breeds like the Swaledale, an iconic symbol of The Dales, or the Lonk, Dalesbred and Herdwick.
These varieties are ideally suited to the terrain and able to withstand the cold, often wet and stormy periods in the winter in a way commercial lambs would not. The natural diet and landscape produce a smaller, darker-fleshed lamb with flavours reminiscent of the heathers and herbs on which they have grazed.
We dry-age the carcass to enhance this natural flavour before our expert butchery team prepare a range of classic, time-honoured cuts - from a majestic whole shoulder perfect for slow weekend cookery, roasted over potatoes boulangère style, to chops ideal for a delicious and quick mid-week meal, seared over a high heat with rosemary and garlic. Offal, an often neglected treat is prepared with the same respect, in keeping with our whole-carcass, nose-to-tail ethos.
Spanish-style Butterflied Lamb Leg
Lamb Shoulder Roast
Rack of Lamb
Rolled Lamb Leg
Lamb Leg Steak
Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland and some parts of Scotland.
Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.
Sustainable & traceable
We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.