All of our lamb is of the highest quality; sourced in Scotland and processed in Ayrshire. Although we in the British Isles love a roast leg of lamb at Easter or the odd weekday chop with a pile of creamy mash, that's about as far as our ovine exploration goes. This is a great shame as not only does lamb provide some of the sweetest tenderest meat available to Man but also some of the most sustainable; hard as Big Food may try, sheep have remained delightfully stubborn against the stranglehold of intensive manufacturing.
Like all good food of the land, the flavour of lamb changes according to its environment. Enormously adaptable, sheep will thrive on anything from lush green fields to inhospitable mountainsides and their flesh will echo with notes of wildflowers, mountian gorse, or hedgerow berries accordingly. Our Scottish lamb is deeply coloured and fully flavoured, with just the right amount of creamy fat.Stuck on which cuts of fresh, succulent lamb to indulge in? View our comprehensive guide to buying and cooking lamb.