World Famous Welsh Lamb
10 to 14 Day Dry Aged – Pasture Reared
We specialise in breeding and rearing Lleyn sheep to ensure the very best quality meat is achieved. Our flock is pasture based and enjoy stress free lives roaming the luscious Gwaun Valley, an area of outstanding natural beauty in Pembrokeshire, Wales. We have three generations worth of experience of traditional hill farming and rearing.
We have a closed flock comprising of 750 pedigree Lleyn breeding ewes, with lambing taking place in spring.
These diminutive lambs are named after the Lleyn peninsula in North Wales, although they have their origins in Ireland. They are equally at home on the fells and on lowland grazing and therefore highly suited to our farms environment.
Most importantly we selected the Lleyn breed as it is renowned for its wonderfully flavoursome meat which has a firm texture. Our flocks diet of wild flowers and natural grasses produces an impressive sweet flavor. To ensure ultimate tenderness we dry age our lamb for a minimum of 10 days and our mutton for a minimum of 14 days to tenderise and concentrate the flavor further, adding to the culinary experience.
Mutton is the meat from sheep that are over 2 years of age as opposed to lamb that is less than 1 year and hoggett that is somewhere in between. The extra age of mutton gives it a darker colour and extra fat producing a sought after characteristic flavour. As mature animals mutton sheep are at their best, producing meat with a good fat ratio and a firm texture.
All of our meat carries the Red Tractor assurance mark, the UK’s biggest farm and food standards scheme and confirms that we meet their comprehensive standards, from our farm to your fork. It covers animal welfare, food safety, traceability and environmental protection.
Probably the best lamb in the world.