Home Reared Blackface Lamb

Our flock of Blackface sheep share the rugged landscape of our local hill farm with our hardy Galloway cattle. Grazing on rough pasture, they mature slowly and naturally, developing sweet, richly flavoured meat with beautiful marbling throughout each joint. To ensure exceptional tenderness, we mature the meat for 7 to 10 days. One of our personal favourites is a classic rack of lamb, roasted with garlic and rosemary—simple, rustic, and absolutely delicious.