British Lamb… two words to ignite the taste buds. The finest lamb in the Northern hemisphere and more than a match for anything being produced South of the equator.
Sheep are such hardy animals, and easy to keep and rear. The best are left to roam and feed naturally on the rich grasses of country hillsides. Lambs from the more hilly areas of Scotland, Wales and the Lake District might have stronger muscles and a deeper colour, whereas those from the lower, flatter lands of the East of England and Devon and Cornwall might be smaller, and paler in colour.
At Meat London we want to know that the lambs have been kept on the land and well shepherded, so that they will feed well and have a good life. In our shops, we would keep the lambs for a very short period before being butchered and prepared to a standard worthy of the animal itself.