Our Welsh lamb is sourced from local markets, the closest is only 500m away from our shop! The farthest is only 40 miles away. We insist on high welfare standards for the sake of the animal and the end product, all must be treated with the utmost respect.

Our Spring lambs graze the lush Towy valley as grass is plentiful on the lower pastures.

In early June we begin to source our famous Salt Marsh lamb, our supply farms extend from the Dovey estuary in the North-West, down to the Gower peninsular in South Wales. These lambs graze the salt marshes, land given up by the high tides bearing rich grazing of saline-resistant grasses including samphire, the wild asparagus of the estuaries.

To answer the most common question 'No, its not salty' but it is seriously flavoursome to eat.

Later in the year we begin to use the lambs that are now coming down from the higher pastures on the hills that surround us. The mature hoggets in February and March impart a darker meat with a unique flavour, not as strong as mutton, but a close contender.

We can cater for all your culinary requirements where lamb is concerned, for any special advice you're only a call away from your real butcher.